Caffelab SUMATRA Queen Ketiara

The Ketiara cooperative was born about 20 years ago under the guidance of Mrs. Ramah, one of the first women, if not the first to carry out this type of business on the island of Sumatra.

This coffee, of Bourbon, Typica, Caturra, and Catimor varieties, is grown at an altitude between 1200-1500 meters in the tropical forests of the Gayo region.

Sumatra Queen Ketiara coffee is processed with care during all stages of the supply chain. The selection of the ripest drupes, which takes place through a very selective manual picking, takes place in the morning. In the afternoon the drupes are processed inside the processing stations where the parchments arrive already unpunched by hand. To best guarantee quality, the time between harvesting and processing is never more than 12 hours. Once the coffee arrives at the processing plant, the parchments are dried on raised beds and processed with the Wet Hulled (Giling Basah) method which involves removing the parchment from the beans before complete drying.

The lot we have selected has obtained the Organic / Bio certification which guarantees cultivation without the use of chemical fertilizers and respecting the environment, with important attention to the social impact on producers.