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Supporting communities not commodities
Organic Sumatra- APKO Coop
This Typica coffee, one of the older traditional varieties, is processed in a method somewhere between washed and unwashed, which contributes greatly to the coffee’s unique character. Similar to the best, matured Cabernet Sauvignon, this renowned Indonesian bean has a body that floods the palate. The cup is bold and can be syrupy and Earthy with peppercorn-like aromas and semi-sweet musty flavors throughout. This is a classic for home drip brewers as well as a supreme base for espresso blends. This is one of our darker roasted varieties which holds up well with the addition of milk, maintaining its foundation and flavor.
Asosiasi Petani Kopi Organik (APKO)
Facts about APKO
APKO was founded with the mission of improving the living standards of its members.
In March 2007, under the umbrella group of PPKGO, APKO began exporting organic certified coffee through an American exporter, ForesTrade, who helps commercialize and export the coffee of Indonesian coops to North America.
As APKO grew, they began to look outside of PPKGO and ForesTrade.
In March 2008, APKO teamed up with exporter Ujang Jaya in Medan, who continues to process and export their coffee. In 2009, they became FLO certified.
APKO members grow their coffee between 1000m to 1500m above sea level.
In this region, the fertile soil combined with the long sunny days and year-round short heavy rainfalls allow farmers to harvest their coffee plants 2-3 times in one year. In general, they harvest their cherries between September and June, making the ideal shipping period between November and August. The average yield per hectare is about 9,960 kg of cherries for Arabica, which converts to about 24 bags of exportable green coffee. The coop hopes to export 70 containers in the 2009 – 2010 season (Sept – July). APKO’s offices and main warehouse for wet processing are located in the village of Kenawat Redelong.
The Typica coffee is processed in a method somewhere between washed and unwashed contributing to the coffees unique character.
The warehouse manager, cupper, and employees in charge of the pulping and drying are hired by APKO. The coop is renovating the center and adding a huller to better centralize the wet processing in this one central location. APKO is in charge of partially drying green beans and then the beans are shipped to Medan to be dry processed by Ujang Jaya coop. They also have a sample roaster and a cupping lab where they can better manage and track the quality of the coop’s coffee.