Like most Sumatra coffees, it's a full bodied coffee that anyone who wants a "really strong cup of coffee" is sure to love. We roast it to a medium-dark roast so that it's not quite as overwhelming as some typically earthy Sumatra coffee can get. Notes of pine, spice and molasses with a hint of berry at the end categorize this particular roast.
We recommend brewing this in a Chemex for a clean, bold cup – but if you prefer the more intense side of coffee, try this in a French Press to bring out the fullness and complexity even more.
First of all, you pronounce "Aceh" like you're going to sneeze. Except, instead of ending with an "ooooo" end with an "eh".
We've been watching and waiting for this coffee to come in since we first opened. Sumatra is a very difficult region to work in because of various governmental and tribal threats that are very real. We can't give a whole lot of information about the particular farm because of the very real threat of deportation should their missionary status be discovered. The family financing this farm has been working in the Aech region of Sumatra for many years, working to develop relationships with the various workers and farms in the area.
Over the years, civil unrest in Aceh has significantly impacted the coffee growing culture. Guerrilla activity, most notably from the Free Aceh Movement, has caused many farms to be abandoned as farmers migrated to escape the unrest. In 2006, Aech peacefully elected a new governor of the province and new elections were again held in 2012.
The Indonesian tsunami and earthquake in 2004 was a blessing in disguise for this area, bringing international aid and renewed interest to the region that has in many ways improved trade with the area.
The region is a beautiful area surrounded by lakes and streams at an elevation of approximately 5000 feet. Most of the farms in that area are small family farms of less than 3 acres. We've been working with Passionate Harvest to bring you this coffee. They have direct contact with the growers and have been working with them for years to develop coffee quality, educate them on growing methods, cupping, and more.