Sumatran Natural Process Green Coffee
Pendi is a producer in Sumatra with a farm in Kute Panang at 1,500masl. Although the wet-hulled, or giling basah, process is the most widely adopted processing method in Indonesia, Pendi applied the natural process to this lot of Ateng Super green coffee, yielding complex flavors and a variety of fruit notes that complement a syrupy body.
 
Ateng is a commonly grown local variant with a lineage that traces back to the Timor Hybrid. The Ateng Super line originated from a single dwarf tree on a farm in Aceh Tengah that stood out for its small size and high yield, thus earning it the designation of a “super” varietal. Ateng Super trees can also start producing crops only a year after planting, which helps farmers repay their debts more quickly after an investment.
 
Sumatran coffee production has a long history, extending to the 17th century when the Dutch East India Company imported coffee plants to Indonesia. Indonesia’s large, westernmost island is home to a wide range of tropical flora, fauna, and microclimates. Farms on Sumatra are typically 0.5 to 2.5 hectares scattered across remote regions, connected by a network of collectors, processors, traders, and exporters to the global market.
 
Natural Processing In Sumatra
Most farmers and wet mills employ the wet-hulled, or giling basah, process for coffee from Indonesia. However, some regions like Kute Panang have been eager to adopt other processing methods, like the natural process, to diversify their offerings.
 
After ripe cherries are harvested, they’re sun-dried on plastic sheets or specialized drying containers for three to four weeks, depending on weather conditions. Producers turn the cherries frequently to ensure they all dry evenly and to prevent mold and rot. Due to Indonesia’s humid climate, it can be challenging to have dry, sunny weather for weeks at a time, making natural Indonesia green coffee lots like this a rarity.