Located near Tingkem in the Regency of Bener Meriah on the island of Sumatra, the co-operative compromises some 400 farmers, spread across 450 hectares, who grow their coffee in the rich and fertile volcanic loam soils which are comprised of a mixture of sand, silt and clay. This soil type combined with the climate allows for the perfect growing conditions of coffee giving the rich and full-bodied, spicy and smoky coffees associated with the region.
Indonesian coffees almost always go through a process called 'giling basah', or 'wet hulling'. In this process the coffee is picked, depulped (usually on the individual small holding) and then partly sun dried until the moisture content of the beans reaches 30-35 per cent. Unusually, the parchment beans are then hulled at this stage to tear off the outer layer protecting the inner bean revealing a whitish coloured, swollen green bean. The drying is then completed on the patio until the moisture content reduces to a level where mould formation is not a risk. After this is complete, the beans turn to a dark green/blueish colour which is very distinctive and makes Indonesian beans processed in this way instantly recognisable.