Specialty coffee Indonesia Simalem Farm

Origin & Producer – Simalem Farm, Indonesia

Indonesia Simalem Jasmine is a distinctive specialty coffee from the highlands of North Sumatra, Indonesia, combining responsible cultivation, scientific processing techniques, and an extraordinary aromatic profile.

Located in Karo Regency, approximately three hours from Medan, Simalem Farm benefits from fertile volcanic soils and a cool mountain climate. These natural conditions create a favourable environment for cultivating high-quality Arabica coffee.

Covering approximately four hectares, the farm follows responsible agricultural practices without relying heavily on chemical inputs. Its cultivation methods and agricultural inputs follow documented standards, supported by certification from Jember, an Indonesian auditing body.

What makes Simalem particularly interesting is its structured approach to coffee production. Every stage, from cherry selection to controlled fermentation and flavour development, is carefully managed to achieve consistency and traceability.

At the centre of the post-harvest process is Johan Kwe, a Q Processing professional who applies a scientific and systematic approach to coffee processing. His expertise helps ensure precise fermentation, consistent quality, and distinctive flavour development.

Through its combination of responsible farming and innovative processing, Simalem demonstrates how small-scale specialty coffee producers in North Sumatra can create exceptional coffees with remarkable aromatic complexity and a clearly defined identity.

Processing Method – Wet Hulled & Jasmine Co-Fermentation

One of the most distinctive characteristics of Indonesia Simalem Jasmine is its innovative processing method, combining Indonesia's traditional Wet Hulled technique with controlled jasmine co-fermentation.

The process begins with selective harvesting, where only fully ripe coffee cherries are picked. The cherries are then placed in clean water for flotation sorting, removing low-density and defective fruit.

After initial preparation, the coffee undergoes controlled wet fermentation with the addition of fresh jasmine flowers.

During fermentation, the natural aromatic compounds from the jasmine interact with the coffee mucilage, while microbial activity breaks down the pectin layers surrounding the beans.

This stage lasts approximately 48 hours, depending on temperature and processing conditions.

Once fermentation is complete, the coffee is thoroughly washed to remove the remaining mucilage and jasmine solids.

The drying process then takes place in two stages:

- First stage: The parchment coffee is dried on raised beds until it reaches approximately 25% moisture.

- Second stage: The parchment is removed, and the green coffee is returned to raised beds for further drying. During this stage, a fine mist of food-grade aromatic essence is applied to achieve a consistent aromatic expression throughout the batch.

Drying continues until the beans reach approximately 11.5–12% moisture, ensuring stable storage conditions.

Finally, the green coffee undergoes mechanical and manual sorting to remove defects and achieve uniformity.

The result is a highly expressive coffee featuring intense jasmine aromatics, coconut jelly sweetness, juicy grape notes, and a lingering blackberry finish.

About the Variety – Catimor

Catimor is a group of Arabica coffee varieties developed through crosses between Caturra and Timor Hybrid.

These varieties were developed to combine good productivity, adaptability to different growing conditions, and resistance to certain coffee diseases.

Catimor is widely cultivated across several Asian coffee-producing countries, including Indonesia, where it adapts to diverse climates and elevations.

Its sensory potential depends significantly on altitude, agricultural practices, and post-harvest processing.

In Simalem Jasmine, the specialised jasmine co-fermentation process creates a highly distinctive aromatic expression that differs from more traditional Indonesian coffee profiles.

Instead of the earthy and spicy characteristics often associated with Indonesian coffees, this lot presents intense floral aromas, pronounced fruity sweetness, and a complex structure, highlighting the possibilities of contemporary experimental processing.

Why Choose This Coffee?

Indonesia Simalem Jasmine is designed for coffee enthusiasts seeking unusual flavour experiences and innovative processing methods.

The combination of Catimor Arabica, Wet Hulled processing, and jasmine co-fermentation produces a distinctive sensory profile in which intense floral aromatics meet fruity sweetness and layered complexity.

The cup reveals expressive notes of jasmine, coconut jelly, and grape juice, followed by a pleasant blackberry finish.

With an SCA score of 85 points, this coffee belongs to the Regular (80–85) category within the Martines quality classification system.

Its distinctive aromatic character makes it particularly interesting for filter brewing methods, which can highlight the coffee's floral and fruity qualities.

One origin. One extraordinary process. An unmistakable jasmine experience.