Sumatra Iwan Putra

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Where in the world?

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REGION

Takengon, Aceh

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FARM

Iwan Putra (Iwannitosa Farmer Group)[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/3″][vc_column_text]

ALTITUDE

1400-1600 MASL

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VARIETY

Catimor, S. Lini

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PROCESS

Washed

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TASTING NOTES

Dark Chocolate, Black Cherry, Treacle[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_column_text]

What’s the story?

A rich, full-bodied coffee layered with classic chocolate and stone fruit notes, whose expression evolves beautifully depending on the brew method.

On filter, expect deep dark chocolate up front, followed by tart black cherry and raspberry acidity. A syrupy treacle sweetness rounds out the cup, with a delicate hint of peanut brittle on the finish.

As espresso, those same core notes intensify. The tart cherries shift toward dried cranberry, creating a denser, more concentrated fruit character balanced by lingering chocolate depth.

Through milk, the profile softens and sweetens. Raspberry notes resurface, lifted by an amplified toffee-like sweetness that carries smoothly through the finish.

Iwannitosa “Iwan” Putra is a farmer and processor based in Atu Lintang, high in the mountains above Takengon, Central Aceh. Together with his wife, a local school teacher, and their two children, Iwan operates a small farm of his own while also sourcing cherries from a network of 440 local smallholder farmers. This specific lot is carefully selected from just 50 farmers in neighboring Bener Meriah.

Iwan has invested heavily in quality-focused infrastructure, including his own wet mill, drying patios, and covered drying tents, as well as responsible wastewater treatment. Cherry selection standards are exceptionally strict: only fully ripe, defect-free cherries are accepted, with zero tolerance for underripes. This discipline at the farm gate is a key driver of the cup quality achieved from this lot.

After harvest, cherries are floated for density separation before being processed and dried slowly under specialized canopies for 15–25 days, depending on weather conditions. This controlled drying helps preserve clarity and sweetness while maintaining the structure Sumatra is known for.

The Atu Lintang and Takengon highlands are among Sumatra’s most respected Arabica-growing regions, with coffee cultivation dating back to the Dutch colonial era of the 1930s. The land is now farmed by the Gayo people, who take deep pride in coffee production and have continued to care for their trees through periods of conflict and hardship.

This coffee reflects that dedication: clean, carefully processed, and expressive of Central Aceh’s high-altitude terroir.

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FRENCH PRESS

Dose: 30g
Brew Water: 500ml
Time: 4 mins

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ESPRESSO

Dose: 18g
Yield: 40g
Time: 30s

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