When Sumatra was losing an average of 214,000 hectares of rainforest per year (2001-2019), a group of farmers in the Gayo Highlands decided to reverse the trend. Not with protests or petitions, but by growing organic coffee in harmony with the ecosystem. This Indonesian specialty coffee is the tangible fruit of that courageous choice: each bean tells a story of active conservation, where agricultural production and biodiversity protection are not in conflict, but inseparable allies.

The Orang Utan Coffee Project: When Coffee Becomes a Mission

Since 2007, this project has integrated social and ecological sustainability into every stage of the supply chain. Over 500 smallholder farmers in the Gayo Highlands, Aceh province, have embraced rigorous organic standards and active conservation practices. The premiums generated from the sale of organic coffee support the Sumatran Orangutan Conservation Programme (SOCP), an initiative launched in 1999 through a collaboration between the Indonesian NGO YEL and the Swiss PanEco Foundation, in partnership with the Indonesian government.

SOCP works on all fronts of conservation: it runs rescue centers where injured, orphaned, or illegally captured orangutans are cared for and rehabilitated; it conducts biodiversity research at four science centers; it is building and expanding the "Orangutan Haven," a permanent refuge for orangutans unable to be reintroduced into the wild; and it fights for the preservation of the shrinking rainforests, the orangutans' habitat.

With only 13,000 Sumatran orangutans and 800 Tapanuli orangutans left in the wild (both species classified as "critically endangered" by the IUCN), every action counts. The SOCP is the only initiative in the world actively establishing new genetically viable and self-sustaining populations of great apes in the wild.

Origin and territory

The Gayo Highlands, in the heart of Aceh province, North Sumatra, represent one of Indonesia's most suitable coffee terroirs. The village of Umang Isaq, 1,300 meters above sea level, enjoys a perfect microclimate: abundant rainfall, constant temperatures, and rich volcanic soils. Here, the pristine mountain rainforest envelops the coffee plantations in a protective embrace, creating an ecosystem where orangutans, farmers, and coffee plants coexist in a delicate yet resilient balance.

Variety and organic cultivation

The plot is composed of a varietal mix of Tim Tim and Ateng, local cultivars perfectly adapted to the territory. EU-certified organic cultivation isn't just an aesthetic quirk, but a concrete commitment: no synthetic pesticides or chemical fertilizers, just agricultural practices that respect natural cycles and enrich the soil. Farmers receive ongoing training on organic cultivation methods, post-harvest techniques, and sustainable resource management.

The Wet-Hulled Process: A Unique Indonesian Tradition

Wet-hulled (locally called "Giling Basah") is Indonesia's distinctive process, developed due to climatic constraints and transformed into a recognizable organoleptic signature. After selective hand-picking, the drupes are depulped using manual machines. This is followed by overnight fermentation to break down the mucilage, which is then washed away with spring water.

The next step is truly unique: the beans in the moist parchment are rapidly dried in the sun for 6-8 hours, until they reach a moisture content of 30-40%. At this point—and this is the crucial difference compared to traditional washed processes—the parchment is mechanically removed while the beans are still wet. Only after the "wet" hulling is the green coffee dried completely, reaching the optimal moisture content of 12-13%.

This method, unique in the world, gives the coffee distinctive organoleptic characteristics: a creamy and enveloping body, delicate acidity, and an aromatic profile that balances earthy notes with pronounced sweetness and fruity complexity.

Sensory profile

Indonesian specialty Orangutan coffee develops extraordinary balance in the cup. The body is soft and creamy, almost velvety, with a texture reminiscent of liquid honey. The delicately contained acidity (1/5) never overwhelms, but discreetly supports the aromatic profile. The dominant notes of honey and dried fruit (hazelnuts, toasted almonds) intertwine with more complex nuances: a hint of grass reminiscent of the forest, a caramel sweetness that lingers in the long aftertaste.

Medium roast for espresso and moka

The medium Picapau roast enhances the varietal characteristics while preserving aromatic complexity. This profile is ideal for traditional espresso and moka pots, where the generous body and natural sweetness create a satisfying tactile and flavorful experience, without the need for added sugar.

Craftsmanship at the Service of Quality

Picapau personally selects the specialty lots, visiting the producers and verifying their farming practices. Roasting is carried out in small batches with meticulous control of the temperature curves, to maximize the potential of each origin while respecting the coffee's varietal and territorial identity.

Recommended Extraction

• Espresso: 18-20g for double, extraction 25-30 seconds, temperature 92-94°C
• Moka: fill the filter without pressing, medium-low heat for gradual extraction
• French Press: 60g/litre, infusion 4 minutes, water 93°C

Conservation

Store in a cool, dry place, away from heat and direct light. After opening, tightly reseal the container and consume within 4 weeks to preserve freshness and aroma.
Important: Manufacturers may change the composition of their products. This means that product packaging may contain different information than that shown on Tumn®. Therefore, please always pay attention to the label and read the warnings and instructions provided on the product before using it.