The name Kawanda originates from an ancient Sanskrit word meaning “cloud”. It refers to the misty microclimate of the Gayo highlands, characterized by dense cloud cover and the heavy rainfall typical of Sumatra's high-altitude tropical forests.
Produced in Kenawat, within the Terroir of Gayo, this coffee combines the Typica, Catimor, and Hybride de Timor varieties. It gathers coffees from Fahman Yoga's farm and neighboring producers, cultivated through Agroforestry under the shade of several tree species.
Kawanda is processed using a washed method. After harvesting and cleaning the ripe cherries, they are depulped then dry-fermented overnight to facilitate mucilage removal. The parchment coffee is then washed and dried until it reaches a Moisture Content of 10 to 12%, before being dry-milled.
This lot is offered by Adena and locally supported by Fahman Yoga, a former professional footballer originally from Kenawat. After nearly three decades of conflict, many farms had been abandoned and the village remained outside purchasing channels for a long time. By collecting and processing coffees alongside local producers, Adena and Fahman help restore value to this origin and create new opportunities for the community.
