Indonesia Jasmine // specialty coffee beans

💙 Buy 2 or more bags of coffee – get −10% on all of them! The discount is applied automatically in the cart.

When drinking these freshly roasted Arabica beans from North Sumatra, Indonesia, look for: jasmine, coconut jelly, grape juice and a blackberry finish. An intense jasmine aroma and a complex structure.

About the beans (100% Arabica):

Country, region and farm: Indonesia, North Sumatra, Karo, Simalem

Processing specialist: Johan Kwe

Altitude: 1300–1600 m above sea level

Variety: Catimor

Processing: Wet hulled, co-fermented with jasmine

SCA score: 85

The organic Simalem farm lies in the highlands of North Sumatra, in the Karo region, about three hours from Medan. Fertile volcanic soil and a cool climate suit many crops here, from coffee and tea to seasonal vegetables. The farm covers about four hectares and is farmed responsibly with minimal chemicals. It is certified by Jember, one of Indonesia’s recognised audit bodies, so its practices meet clear, documented standards.

At the heart of the harvest and processing is Johan Kwe – currently the only Q Processing specialist in Indonesia. He takes a scientific approach to every step, from cherry selection to controlled fermentation, so each lot is consistent and deliberate. Thanks to this thoughtful farming and meticulous processing, Simalem has become a great example of how small North Sumatran growers can raise coffee quality with full transparency and traceability.

The process begins with hand-picking ripe cherries, which are sorted in clean water to remove floaters and defects. The cherries are then pulped and the coffee moves to a controlled wet fermentation. At this stage fresh jasmine flowers are added: their natural aroma is absorbed into the mucilage while microorganisms break down the pectin. Fermentation lasts about 48 hours depending on temperature, after which the coffee is thoroughly washed.

Drying happens in two stages. First the parchment coffee is dried on raised beds to about 25% moisture. Then the parchment is removed – the wet-hulled method typical of Indonesia – and the green beans continue drying. During the second stage a food-grade aromatic essence is sprayed on the beans so the aroma is even throughout the lot. Drying continues until the beans reach 11.5–12% moisture, and finally the beans are sorted by hand and machine to remove defects.

Catimor is a cross between Timor Hybrid and Caturra. It is disease-resistant, high-yielding and, when well processed, reveals a rich, sweet flavour.

We roast only 5 kg of beans at a time, so we guarantee close attention to quality.