Sumatra Jernih Jaya


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Sumatra — 1,400-1,500 MASL
Tasting Notes


Dried Papaya



Ateng, Jember, Typica


Honey and Giling Basah Processes

So what the heck is "Honey Basah"? Okay, maybe it's a lazy attempt on our part to describe a fairly complex process method. But more importantly, it's a hybrid coffee processing technique that takes a little bit of honey processing, and a little bit of the giling basah method, traditional in Sumatra. First, the outer cherry skin is removed from the coffee but leaving the fruit intact to the seed for the first phase of drying. This is typical honey processing and tends to impart fruited notes as well as bolster body. The coffee is dried to approximately 50% moisture content at which time it is then wet hulled (giling basah). This means the fruit and parchment are both peeled from the seed while the coffee is still wet, and the still wet coffee is laid to dry the rest of the way. This step of the process is what constructs the earth-toned flavors we tend to associate with Sumatra, and certainly what popularized the coffees from this region. But here we have a unique hybrid process that brings out the best of both worlds. A cup that is fruit-forward and sweet, big bodied and low toned, and complex through and through. This coffee comes from a cooperative near Jernih Jaya village, a higher elevation coffee zone by Mount Kerinci. The cooperative are incorporating all sorts of processing technics and this year we've managed to pick up wet-hulled, fully washed/fermented, honey, honey/giling basah and dry process too (the latter coming this Summer). The farms in this area are planted in older Typica types, and benefit from the high slopes, situated between 1400 - 1500 meters above sea level.


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