Story

Harimau, the Spirit of Aceh’s Highland Coffee, is a coffee that embodies the strength, character, and wild beauty of its origin. Grown in the lush highlands of Aceh, northern Sumatra, this coffee thrives in harmony with one of the world’s most extraordinary landscapes.

Harimau is cultivated on fertile volcanic slopes surrounded by ancient forests. Smallholder farmers, who own family farms averaging just one hectare, play a crucial role in this process. Coffee is deeply connected to local communities across northern Sumatra, with women playing a vital role in preserving and producing the region’s coffee heritage.

The unique character of Harimau lies in the legendary Wet-Hulled process (Giling Basah), a method developed to address the island’s humid tropical climate and the farmers’ need to sell their product quickly.

Coffee farmers typically harvest coffee cherries and manually remove the red outer skin and part of the mucilage (the fruit flesh) from their farms or homes, exposing the coffee beans inside. These beans are then dried for a short period before being brought to a coffee marketplace, collector, or collection point. At these locations, the beans are purchased with moisture levels typically ranging from 30–50% and with some mucilage still partially intact.

Next, the coffee is combined and hulled, removing the final protective layer known as parchment while the beans remain in this high-moisture state. This practice enables the beans to dry much more quickly on patios or tarps, even under Sumatra’s rainy and cloudy conditions.

This traditional process gives Harimau its unmistakable profile, making it renowned worldwide. The coffee reveals a rich, full body with deep earthy sweetness, juicy acidity reminiscent of red plums, complex spice notes reminiscent of pink peppercorn, and a smooth, lingering sugar cane finish. These flavors are a testament to the rainforest, volcanic soil, and the dedication of the farmers who nurture every harvest.