Indonesia Kenawat Village

This is a complex coffee with an earthy and spicy taste. While various processing methods are gaining popularity, this coffee is finished with classic wet-hulling to seriously pursue quality and bring out region-specific flavors. Kenawat Village is located in a mountainous area, where the significant temperature difference between day and night and rich soil cultivate the world-renowned, highest quality "Gayo Coffee."

Kenawat Village

It is located in a very high area at an altitude of approximately 1,550 to 1,600m around Lake Tawar in the Gayo Highlands of Aceh Province, Sumatra Island.

Due to the impact of past regional conflicts (such as the Aceh independence movement), Kenawat Village suffered from prejudice and reputational damage as a "conflict village" for a long time. Despite producing excellent coffee, they experienced a difficult period where "no one would buy it." However, the village is now revitalizing itself through coffee and has transformed into a leading production area delivering the highest quality beans to the world.

Kenawat Village coffee is not just delicious; it is a brand that truly symbolizes sustainable specialty coffee, filled with the strong aspirations and stories of producers who aim to "enrich communities devastated by past civil war through improving coffee quality and let the world know the true face of the village."

Mild Roast (Medium-Dark Roast) Coffee

The characteristics of mild roast coffee are its "mildness" and "sweetness."

For mild roast coffee, balancing richness, acidity, and sweetness is very important.

If any one of these elements is too prominent, the balance will be disrupted, so the roasting end time must be carefully determined.

Especially for single-origin coffees, we achieve a balanced flavor that is delicious when brewed with a paper drip, without compromising the unique characteristics of the origin.

Changes in Aroma During the Roasting Process

From the start of roasting to the end, the aroma of coffee beans changes moment by moment.

There are several critical points of change, and missing these points significantly affects quality.

To ensure we can always perceive these aromas, we pay close attention to our physical condition, avoiding strong-smelling foods (like onions and garlic), and striving for daily quality control while adhering to these minimum requirements as roasters.

Quality Control

At Base Coffee, we perform quality checks after every roast.

Especially during seasonal changes, it is essential to review the roasting process due to changes in temperature and humidity.

"Cupping" is the quality check that allows us to detect these changes.

By repeatedly performing daily cupping to notice subtle changes in flavor and feeding that information back into the roasting process, we believe we can deliver consistent quality.