Black and White Portrait of a Traditional Acehnese Coffee Kitchen

Some time ago, I had the opportunity to visit a traditional coffee processing facility, where the aroma of history and flavor come together in a ritual passed down through generations. Aceh, as one of Indonesia's top coffee producers, prides itself not only on the quality of its beans but also on processing methods steeped in local wisdom. Amidst the onslaught of modern machinery, this place steadfastly upholds the ancient, meaningful ways.

The process begins with selecting the finest coffee beans. These finest beans then undergo their first transformation in a large wok. Here, they are not simply roasted, but slowly cooked for hours over firewood. The constant flame of the wood fire imparts a unique roasting character, something impossible to achieve with temperature-controlled machinery. Before the beans turn brown, pure palm sugar is added. This sugar caramelizes, enveloping each bean with a subtle sweetness and preventing excessive bitterness, while imparting a rich, glossy, dark color.

After several hours, the coffee beans, mingled with the sugar, are removed. While still hot, the beans are spread out on a wide tray to dry briefly. The owner skillfully stirs them gently to distribute the heat evenly. After the steam subsides, the beans are cooled. This cooling process is crucial for locking in the aroma and flavor.

The next step is to break up the cooled coffee grounds and roast them into a compact whole. The man carefully chops the grounds before hand-grinding them. However, the coffee bean's journey isn't over. To achieve the perfect fineness, the ground coffee is ground once again. The tools used are truly remarkable: a pair of specially carved natural stones, a traditional technology that has become a heritage.

The rhythmic rotation transforms the coarse beans into a fine, flour-like powder. Each rotation of the stones is a tribute, releasing the coffee's natural oils and the tantalizing aroma that only this method can release. The resulting coffee grounds are ready to be packaged, carrying with them a story of wood fire, patience, and the touch of human hands.

This is a cup of coffee that is not just a drink, but a journey of flavors that delve into the heart of Acehnese tradition. From selected seeds to fragrant powder, every step is a choice to preserve heritage, creating an authentic taste that cannot be replaced by modernity.