Free shipping from 30 € or more to Spain and Europe only in Puntos Pack
Free home delivery to Spain and Portugal from 70 € and Europe from 100 € - FREE returns*.
We take responsibility for transparent, fair and sustainable coffee production, from the plantation to the roaster.
Our mission is to protection of orangutans and their habitat in the tropical rainforest of Sumatra, together with securing livelihoods of the growing community of more than 350 small farmers in Gayo Highland Aceh, North Sumatra.
With the Coffee Project Orang Utan, The founders and collaborators aim to initiate a process that incorporates the sustainability in all areas of the coffee industry. Therefore, the project implements exemplary measures to promote the rainforest conservation and stimulate similar initiatives. The rainforest, a uniquely biodiverse ecosystem, represents an important basis for human existence.
The high quality of coffee and its organic cultivation represent powerful assets for the successful marketing of coffees, from the plantation to the final consumer. The premiums generated support the Sumatran Orangutan Conservation Programme SOCP and farmers are rewarded for their efforts to meet Café Orang Utan's strict organic production standards.
The most important partners are the approximately 350 smallholder farmers in North Sumatra who produce consistent, high quality coffee in accordance with EU organic standards, while committing themselves to protecting the rainforest and its wildlife.
Empowering farmers to produce certified organic coffee. This long-term process guarantees traceability as well as social and ecological sustainability. With the support of coffee experts and thanks to the roasters from OUC, The processes and infrastructure post-harvest are continually being improved.
We must save our ecosystems, forests and jungles are the lungs of the earth.
Today, only 20% of the original orangutan habitat remains. in the lowland rainforest of Indonesia. That habitat once extended over the entire island of Sumatra.
Our objective is, protecting the orangutan population preserving the remaining rainforest and securing livelihoods of a growing community of small farmers in the Gayo Highlands.
A premium of 50 cents per kg of exported green beans goes to the farmer for his extra efforts to meet organic and nature conservation standards. The same premium goes to the Sumatran Orangutan Conservation Programme SOCP, a joint initiative by the Indonesian NGO YEL and the Swiss PanEco Foundation in partnership with the Indonesian government.
A biologist and three coffee experts have joined forces to drive this ambitious project.
Motivation is the sustained support of the Sumatran Orangutan Conservation Programme, a major contributor to the protection of the last 14,000 orangutans and their rainforest habitat in Sumatra, and the continued advancement of the small farmers who improve their livelihoods by growing Orang Utan coffee and simultaneously protecting the rainforest.
Creamy and balanced coffee with very sweet notes of chocolate, nuts and spices, with a very low acidity and a smooth, long aftertaste.
- Origin: Sumatra
- Producers of Umang Isaq and With Bersih
- Variety: Tim-tim and Ateng
- Process: Semi-washing
- Aroma: Chocolate, spices and dried fruits
- Intensity: Medium-high with a long pleasant aftertaste
- Toasting: Medium
Gayo Highland Grade 1, Arabica, Giling Basah (wet hull), triple picked. The quality is guaranteed by the Q-graders premises that follow SCA standards.
From March 2020 Orang Utan Coffee has been certified organic by Swiss bio.inspecta.rt.
Wet hulling is a processing method used exclusively in Indonesia, probably in response to climatic conditions. Indonesian wet hulled coffee can be identified by its dark blue-green colour caused by the high moisture content of the beans.
This process creates an intense coffee with a distinctive profile. Wet-hulled coffee has earthier notes than washed coffees, which give it a strong and intense body. In addition, the Orang Utan Coffee is rich in fruity and nutty flavours with a mild acidity.
This combination creates a complex and well-balanced coffee.
Certified with 85 points at the Specialty Coffee Association
1. Manual picking: The cherries are hand-picked by family members of the farmers' groups.
2. Classification of cherries: Select the red cherries.
3. Depuling: Separate the kernel from the pulp.
4. Fermentation: In plastic baskets or fermentation tanks overnight.
5. Washing and floating separation: Separate floats (defects floating on the surface of the wash tank due to lower density) and wash the mucilage with spring water.
6. First drying: Sun drying on plastic sheeting for 6-8 hours until the humidity reaches 30% -40%. The resulting parchment coffee.
7. Wet shelling: The wet parchment coffee «gaba» will be hulled with equipment typical of the local coffee industry. This process can only be seen in Indonesia and is called «wet-hulling» or «giling basah» in Bahasa Indonesia.
8. Second drying: Drying up to 13%-16%, depending on the buyer's request.
9. Sutton: Densimetric table to separate waste / trash and lower density grains such as fragments or off-grade.
10. Manual classification: Manually with a focus on obtaining grade 1 coffee.
11. Quality controlAt the contracted coffee laboratory (Gayo Cuppers) in Takengon. The coffees are sorted, cupped and moisture tested.
12. PackagingFilling of coffee into 60 kg bags, labelled according to producer groups, as coffee from different producer groups is always kept separate.
13. Road transportTo our partner's warehouse in Medan Port Belawan.
14. ExportBy sea transport from Belawan to destination.
15. Quality controlTasting after arrival.
