This Single Origin coffee from Sumatra is famous for its spicy and bold flavours with notes of dried figs.
All the coffee that we at Johan & Nyström purchase is specialty grade coffee, which means that it has received over 80 points on a 100-degree scale. In order to achieve such high scores, it is necessary that the farmers to take careful care of their farms, their crops and above all their coffee trees. Not all farmers we work with are certified with official certifications, but they all work with sustainable methods with respect both for mother earth and those who inhabit it.
Our purchasing philosophy is pretty much based on buying ”as much as we can from as few producers as possible”. In this way, we can create long-term relationships with farmers who share our philosophy and together make a real difference. Because by continuously rewarding high quality we can together raise the standard for coffee farmers around the world.
So, we buy a lot of the coffee that we put in our espresso and brew blends, and then some really fun micro lots that we then launch as our Seasonal Origin-series during the year. In this way, we can take advantage of larger parts of each farm's harvest than if we only bought a few bags of a micro lot.
This coffee is from the province of Aceh on the northernmost tip by the Indonesian island of Sumatra. In Aceh, the region of origin Gayo protected the region, which means that Gayo coffee can only come from this specific region. As a matter of proximity to the equator and the tropical climate, it's harvest season in Sumatra almost throughout the year, which means that we can get fresh coffee all year round. Sumatra has over 40 000 small-scale farmers cultivating coffee on farms which, on average, are 2 hectares, and usually form cooperatives. What makes Gayo-coffee to stick out is the Giling Basa process. The process is used in Sumatra and in other Indonesia due to their moist climate. It is a slightly different washing process in which husk and pulp have been removed in a pulp, allowing the coffee to dry to around 25 to 30% humidity instead of as "normal" 10-12%. After that, the remaining pergaminotime is removed when the coffee is still fairly moist and then leaves it dry as usual. This speeds up the drying and gives you an amazing spicy and musculo flavor.
The cooperatives we buy this coffee from from are all certified organic. None of the coffee farmers we work with want to spray their cultivation with anything at all, as it disrupts the natural cycle with various plants, insects and animals on the farm. Farms that promote so-called polycultures and protect biodiversity more often produce high-quality coffee. We like to buy really good coffee and pay a fair price for it. Because it is with the demand for quality that we can show the way forward for the coffee industry.
The coffee is then blended and roasted by our roastmasters at the roastery in Skogås outside Stockholm and each brew blend has its own specific roast profile. So that even if the origin changes during the year, you will recognize the taste.
Content: 100% coffee