Connecting the World with the Authentic Character of Sumatran Coffee
We believe that the character of coffee is shaped by the soil, climate, and the farmers who care for it. Therefore, we not only export green coffee beans, but also present the identity of Sumatra's finest origins to the global market.
Together with more than 1,500 coffee farmers in Aceh and North Sumatra, we have built a supply chain focused on quality, transparency, and sustainability.
Our focus is on four main origins: Aceh Gayo, Karo, Simalungun, and Lintong. Each origin offers a unique flavor character and reflects the richness of Sumatran coffee terroir.
Located in the highlands of Central Aceh and Bener Meriah Regencies, Aceh Province, this Origin is widely known for its consistent quality and distinctive cup character. Supported by the cool mountain climate, fertile soil, and cultivation experience passed down through generations, the resulting coffee has a clean, complex, and balanced flavor profile.
Origin Information
Region: Gayo Highlands, Aceh
Altitude: 1,200–1,700 MASL
Varietals: Ateng, Timtim, Bourbon, Catimor
Process: Semi Washed
Harvest Season: October – March
Fly Crop Season: May – August
Average Tree Age: 5–20 Years
Bean Characteristics
Screen Size: 15-18
Moisture Content: Max. 13%
Defect Standard: As Buyer Requirement
Bean Density: Medium to High
Cup Profile: Floral, Citrus, Brown Sugar, Clean Cup, Bright Acidity, Medium Body
Cupping Score: 84-86+
Located in Humbang Hasundutan Regency, North Sumatra, in the mountainous region surrounding Lake Toba, this origin is known for producing Arabica coffee with a distinctive and layered character. The unique geographical conditions, supported by fertile volcanic soil and a cool highland climate, produce coffee with fine sweetness, elegant herbal nuances, and a long, complex aftertaste.
Origin Information
Region: Lintong, Humbang Hasundutan, North Sumatra
Altitude: 1,200–1,500 MASL
Varietals: Sigarar Utang, Ateng, Catimor, Timtim
Process: Wet Hulled, Washed
Harvest Season: September – January
Fly Crop Season: March – May
Average Tree Age: 5–20 Years
Bean Characteristics
Screen Size: 15-18
Moisture Content: Max. 13%
Defect Standard: As Buyer Requirement
Bean Density: Medium to High
Cup Profile: Caramel, Milk Chocolate, Sweet Herbs, Tropical Fruits, Round Body, Lingering Aftertaste
Cupping Score: 84–87+
Located in the highlands of Karo and Simalungun Regencies, North Sumatra, this origin is a vital part of the Arabica coffee tradition in the northern region of Sumatra. Supported by fertile volcanic soil, a cool mountain climate, and generations of cultivation experience, the resulting coffee is known for its robust body, rich texture, and deep, complex flavor.
Origin Information
Region: Karo & Simalungun, North Sumatra
Altitude: 1,100–1,600 MASL
Varietals: Ateng, Sigarar Utang, Catimor, Timtim
Process: Wet Hulled (Giling Basah)
Harvest Season: September – December
Fly Crop Season: February – April
Average Tree Age: 5–20 Years
Bean Characteristics
Screen Size: 15-18
Moisture Content: Max. 13%
Defect Standard: As Buyer Requirement
Bean Density: Medium to High
Dark Chocolate, Brown Sugar, Cedar, Sweet Spice, Heavy Body, Low Acidity
83–86+
Sourced from the highlands of North Sumatra, our Grade 3 and Grade 5 Arabica coffees are carefully selected to offer a balance of quality, consistency, and value. Supported by fertile volcanic soil, a cool mountain climate, and generations of coffee-growing tradition, these commercial grades deliver the distinctive character of Sumatran coffee, making them an excellent choice for roasters, coffee shops, distributors, and industrial coffee manufacturers seeking reliable green beans.
Origin Information
Region: North Sumatra
Altitude: 1,100–1,600 MASL
Varietals: Ateng, Sigarar Utang, Catimor, Timtim
Process: Wet Hulled (Giling Basah)
Harvest Season: September – December
Fly Crop Season: February – April
Average Tree Age: 5–20 Years
Bean Characteristics
Screen Size: 15-18
Moisture Content: Max. 13%
Defect Standard: As Buyer Requirement
Bean Density: Medium
Dark Chocolate, Brown Sugar, Earthy, Woody, Herbal, Medium Body, Low Acidity
Grade 3: 80–82.5
Grade 5: Below 80
Member of :
+62 812 6217 9667
