The Origin of Aceh Coffee

Aceh coffee originated from the Netherlands brought by a Dutch businessman in the XVII century through Batavia (now Jakarta) and then into Aceh. The first coffee introduced was Arabica type coffee which later developed with a more diverse type.

In the world, coffee can be divided into 2 groups by type, namely Arabica coffee and Robusta coffee. In Aceh these two types of coffee are cultivated by the local community. Arabica coffee is commonly cultivated in the highlands of Gayo Land, including Takengon, Southeast Aceh, and Gayo Lues. While in Pidie (mainly Tangse and Geumpang) and Aceh Barat, people prefer to develop Robusta coffee.

Aceh's lush natural conditions, combined with favorable weather, have made Aceh's coffee plants thrive into a high-quality, profitable commodity. Indonesia is the world's fourth largest exporter of coffee beans, and Aceh is one of the largest coffee producers capable of producing about 40% of the premium Arabica beans of total coffee harvest in Indonesia.

Ulee Kareng Coffee

Ulee Kareeng is one of the sub-districts of Banda Aceh, the capital of Nanggroe Aceh Darussalam Province. Ulee Kareng is famous for its Ulee Kareng coffee. Many say if you have not stopped by and tasted coffee at one of the coffee shops in Ulee Kareng, then you have not completed your trip in the city of Banda Aceh. One of the other characteristics of Ulee Kareng coffee is its very dark color.

Ulee Kareng coffee beans are produced from selected quality coffee beans from Lamno, Aceh Jaya District. The coffee beans are produced by small and medium enterprises. By the locals, this high-quality coffee powder is then uniquely processed, from grinding to filtering to a cup in a separate way. This is why Aceh coffee, especially coffee Ulee Kareng is then transformed into an icon of Aceh itself. The awesomeness of Aceh's coffee aroma has long been legendary in Indonesia, and is now also worldwide thanks to the large number of coffee lovers from international workers who came and lived in Aceh for many years to reconstruct Aceh after the tsunami.

processing of coffee beans

To get the unique quality and taste that is unique, Aceh coffee beans through a long process. First of all, usually, coffee beans are in diesel for 4 hours. After reaching the maturity of 80%, the coffee beans are mixed with sugar and butter with a certain dose. Then the cooked coffee beans are ground until smooth. This process evokes a strong aroma of coffee, a clean and sour taste.

What makes Aceh coffee more interesting is its distinctive way of presentation that is different from the way coffee is served anywhere in the world. Coffee brewed with water kept steady. The steaming coffee is filtered repeatedly with a strainer made of cloth, then poured from one kettle to another. The result is a very solid coffee, fragrant, and clean without containing coffee powder.

serving coffee at aceh stall

Enjoying Aceh's coffee not only enjoys the taste, but also the cultural tradition. In Aceh, coffee shops are gathering places, meeting and discussing topics. For Acehnese, visiting coffee shops is an integral part of everyday activities. There they socialize and establish hospitality while enjoying coffee. They come to enjoy coffee, as a place to meet friends or business associates, or just simply unwind. "All the problems must be finished in the coffee shop", said the Acehnese.

The most famous and bustling coffee shops are Dad's Coffee Shop or better known as Solong Ulee Kareeng, and Chek Yuke coffee shop. Aceh coffee can also be found in coffee shops around the corner of Banda Aceh. It's just, maybe, if drinking in Ulee Kareng, will feel more delicious?