In Sumatra's western highlands, along the coast of Lake Lut Tawar, we have found some of Inodnesia's best coffees. The Gayonese people, an indigenous group that lives in this region and has grown coffee for many generations, produce a collection of different coffee varieties on small farms, each averaging about 1.5 hectares in size. The growers here rely almost entirely on the sale of coffee for their household income, and depend on the rich soil and organic farming to protect and support their livelihoods.
This coffee is picked and semi-washed (aka wet-hulled), fermented underwater for a minimum of 12 hours and dried in the sun for about three days, weather permitting. This coffee is grown under shade on farms ranging in age from 3–12 years old.
