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Chaque sac témoigne de la résilience des producteurs qui ont réalisé une récolte miraculeuse après le désastre. En tasse, on retrouve des notes épicées, des arômes fruités et de caramel, et beaucoup de douceur. Le tout avec une belle clarté aromatique. Méthodes d'extraction suggérées : espresso, cafetière italienne, cafetière électrique, Aeropress, cold brew, méthodes douces Pays : Indonésie Région : Province d’Aceh, Sumatra Producteurs : Environ 2 000 producteurs Coopérative : Permata Gayo Coop Process : Wet hulled ou semi-lavé (\"giling basah\") Variétés : Bourbon, Catimor, Timtim Altitude : 1 200 à 1 600 m Sourcing : Achat direct via Roasters United Certification : Agriculture Biologique – Certifié par Certipaq Bio – FR-BIO-09 Fondée en 2006, la coopérative Permata Gayo rassemble aujourd'hui plus de 2 000 producteurs installés sur les hauts plateaux de la province d'Aceh, au nord de Sumatra. Son nom, qui signifie « diamant de Gayo », rend hommage au peuple Gayo, originaire de ces terres montagneuses. Longtemps inaccessibles en raison d'un conflit armé au long cours et du tsunami dévastateur de 2004, les plateaux d'Aceh ont retrouvé leur vocation agricole grâce aux accords de paix de 2005. Ce retour à la stabilité a permis aux communautés locales de se réapproprier leur terroir et de relancer la culture du café. Depuis qu'elle exporte directement ses récoltes en 2009, la coopérative Permata Gayo joue un rôle moteur dans la reconstruction économique et sociale de la région. Au-delà de sa mission de développement et d'accompagnement technique des producteurs, la coopérative constitue un pilier essentiel pour les communautés locales. Ce soutien est d'autant plus crucial aujourd'hui que la région fait face aux conséquences de récentes inondations ayant durement touché les villages et les plantations. Ce café est issu du procédé wet hulled (ou semi-lavé), connu localement sous le nom de giling basah. Cette méthode unique au monde est une réponse ingénieuse au climat très humide de Sumatra. ​Après la récolte, les cerises sont dépulpées, puis sèchent avec leur mucilage durant une unique journée. Les grains, encore sous leur enveloppe de parche, sont ensuite lavés. Contrairement aux méthodes classiques, la parche est retirée alors que le grain est encore très humide. Le séchage final se poursuit ensuite jusqu’au seuil permettant son exportation. C’est cette technique singulière qui forge la signature du café : une texture ample et des notes intenses, à la fois épicées et boisées. ___ Nous vous conseillons de choisir votre café en grains et de le moudre juste avant la dégustation afin de préserver toute sa richesse aromatique. 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