PT Sumatera Jaya Kopi – PTSJK

CV Sumatera Jaya Kopi was founded in January 2009 to become PT Sumatera Jaya Kopi in 2013 sourcing, processing and exporting green Mandheling Arabica coffee beans from the Gayo Highlands in Sumatra Indonesia.

After harvesting the coffee trees small-holder farmers deliver the cherries to the collectors. Collectors usually have pulping facilities but sometimes also grow coffee themselves. At the collection stations the outside skin is mechanically removed through pulping. The pulp is used as natural compost for the coffee trees. The cherry, now called ‘parchment’ is then being washed. Overnight the Semi-Washed coffee is held in containers without water to allow some additional fermentation. Next day the parchment will be washed again to remove the remaining mucilage and stop the fermentation process. The parchment is then dried on patios to have 18%-20% moisture content. Next is drying the Labu down to a moisture content of 15% which now becomes ‘Asalan’. Then collectors take and bring the Asalan to PT. Sumatera Jaya Kopi’s warehouse in Takengon. At our processing unit the Asalan is placed back in the sun for second drying down to export ready moisture content of around 12%-13%. The Asalan green beans is now brought to the gravitation machine called ‘Sutton’ to seperate and remove dust, stones, black and broken beans and other foreign material. Following the Asalan is delivered to the hand-picking room to manually remove black, brown and broken beans and other foreign material. The coffee will be hand-picked a second time (“double picked???) until the ‘ready for export’ standard with a maximum of 11 defects is achieved.

Coffees from Sumatra are famed for their full, creamy mouthfeel and low acidity. In tropical conditions, the best crops grow in volcanic, mineral rich soils, delivering rich, full-flavoured cups. Notes of chocolate are noticeable in the finish.