Sumatra: Aceh Simpang Teritit

This lot comes from a collector near the mountain region of Gunung Teretit, in Sumatra's Aceh region. "Collectors" are essentially coffee buyers who purchase coffee from local farmers in the region. Typically, the coffee has already been processed down to the wet parchment and dried to roughly 50% moisture before being sold to the collector, who will then take the coffee back to their own facility where they will peel the parchment layer and dry the coffee the rest of the way (down to 10-12% moisture more or less). This method is what is referred to as wet-hulled, or "Giling Basah" as it is termed locally. This particular coffee collector has been working in coffee for a long time, both as an intermediary coffee trader, as well as dabbling in production roasting. A few years back, he invested in his own processing equipment and set up a washing station in Teritit ("Simpang" just means intersection, as this town intersects with the main connecting road). Most of the coffee he is buying is from farms in the surrounding areas of Bener Meriah, and also a little from Gegarang (Aceh Tengah), and altitude ranges from 1300 to 1600 meters above sea level.

This is another beautiful Farm Gate coffee that is great as espresso.

Cupping Notes: Tobacco, cocoa, barley, pepper cask, and peat notes

Brew Recommendations: Espresso, drip, French press, pour over

Farm Gate Coffee: Farmers paid at least 50% above Fair Trade

Varietals: Ateng, Jember, Tim Tim

Region: Simpang Teratit, Aceh

Process: Wet Hulled (Giling Basah) and Patio Sun-Dried

Altitude: 1300 -1600 meters

Equity Pricing (EP) Levels

Sustaining Level: $16 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Uplifting Level: $20 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Benefacting Level: $24 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Sourced from the Simpang Teritit region of Aceh, this Sumatra offering from Keia & Martyn's Coffee showcases the distinct profile associated with the Ateng varietal. Grown at elevations between 1300 and 1600 masl, the beans undergo the traditional wet hulled method, a technique iconic to the region that often contributes to a heavy body and earthy complexity. In the cup, this specific lot presents a robust character defined by notes of tobacco, cocoa, barley, pepper cask, and peat.

While flavor profiles can vary significantly based on origin and processing, the flavor wheel serves as a helpful tool for identifying these nuanced, savory characteristics. Wet-hulled coffees are frequently celebrated for their low acidity and intense, rustic depth, making them a unique departure from the brighter, fruit-forward profiles found in other growing regions. This selection provides a classic example of the bold, grounded sensory experience that defines high-quality Sumatran coffee.