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Gado Gado Kopepi Ketiara, Indonesia
Gado Gado Kopepi Ketiara, Indonesia
Gado Gado Kopepi Ketiara, Indonesia

Gado Gado Kopepi Ketiara, Indonesia

$17.50 USD

SWEET, HERBAL, LOW ACID

We brought this coffee on board for our dear friends at Gado Gado restaurant, located in Portland, Oregon. Gado Gado serves some of the most unique and inspiring flavors we've ever tasted, and happens to be one of our favorite restaurants. Kopepi Ketiara brings its own set of flavors that won't be found in any other producing country. Kopepi Ketiara is highly regarded in the coffee industry for its constant innovation and high quality. This Fair Trade cooperative works with 1502 coffee producers from 19 villages in the Gayo highlands of Aceh, the island of Sumatra's northernmost province. Ibu Rahmah is the chairwoman of the cooperative. She incentivizes producer members by paying higher than market price for coffee delivered to the cooperative, as well as creating community programs that encourage farmers to remain members (e.g., seedling donations, organic fertilizer workshops, equipment maintenance workshops farm rejuvenation workshops, and scholarships for producer families to attend college). This multi variety coffee is grown at elevations ranging from 1200 to 1500 meters above sea level, and is processed using the Giling Basah method, a distinctively Indonesian processing technique. This coffee is certified organic and Fair Trade. Its flavors are earthy and herbaceous with subtle stone fruit notes.

PRODUCT DETAILS

PRODUCER 1,502 smallholders PLANT VARIETY
Bourbon, Typica, Caturra, Catimor C MARKET AT POSSESSION $1.49/lb
FARM Kopepi Ketiara Cooperative HARVEST
October-June 2020 COST OF PRODUCTION NA
FARM SIZE 17,280 60kg bags PROCESS
Giling Basah/Wet Hulled FOB/EXW NA/$2.84/lb
REGION, GEOGRAPHY Aceh Tengah EXPORTER
Kopepi Ketiara FARM GATE NA
ELEVATION 1200-1500masl IMPORTER Atlas Coffee Importers PRICE RECEIVED WITH COPC PREMIUM NA

RELATIONSHIP TO JUNIORS

This is the second year that we've worked with an Indonesian coffee for the Gado Gado coffee. This year we bought through Atlas Coffee Importers. While the Kopepi Ketiara is not a coffee we have discussed partnering with on the Cost of Production Covered (CoPC) Project, we've been chatting with Atlas about the project for several years now. We bought this coffee because of our relationship with Atlas, but also because we had tasted coffee from Kopepi Ketiara in the past. We are so happy to work with this cooperative because it's woman led and because of its great reputation for organic and Fair Trade standards.

HOW WE BREW THIS COFFEE

There are countless influential variables and industry professionals that influence the quality of coffee before it reaches the coffee cup, and the last step to reap the benefits of this tremendous work takes place when it’s brewed.

Before talking about how this coffee brews best, let’s review some brewing basics:

  1. Dose is the amount of coffee we use (measured in grams). If you don’t have access to a digital scale, know that 1 tablespoon is equivalent to 6-8 grams of wholebean coffee.

  2. Water Input is the weight of the water we use (measured in grams) to brew with.

    * We suggest a coffee to brew water ratio of 1:16 to 1:17 for filter coffee. For example, if you’re using 15g of coffee and 250g water, your brew ratio is 1:16.67. 

  3. Burr grinders will give you a more consistent Grind Size, and you’ll be able to repeat the same grind size twice. It’s best to grind your coffee right before brewing, because grinding your coffee too far in advance accelerates the aging process of your roasted coffee. Remember that the finer you grind, the more you extract.

  4. Brew Time is the amount of time the water and coffee interact together. The longer you brew something for, the more you extract.

  5. We recommend Brew Water Temperature between 200°F and 205°F. If you are using a kettle on the stove, bring the water to a boil and wait 30-45 seconds off boil before using the water to brew. The hotter your brewing water is, the faster you can extract coffee.

Brew Ratio: We recommend a 1:16.5 brew ratio for this coffee.

Grind: We grind this coffee on a 7 (on a scale of 1-9, 9 being the most coarse) for flat bottom filter.

Total Brew Time: We brew this coffee for 4:00 to 5:00 minutes for flat bottom filter.

Tips: This coffee runs pretty pretty fast, so if you're brewing via pour over, pour more slowly!