- Complex cup with big body and spicy finish
- Apricot and mandarine notes
- Tropical: Kiwi & mango
Variety: Sigarar Utang, Andung Sari
Dry method: Raised beds
Drying time: 15 days
Altitude: 1400-1700 masl
Importer: 32 Cup Coffee Merchants
Rob Says: It was long ago we offered a single origin coffee from Indonesia. This years’ crop was pretty good and this Wet-Hulled Honey microlot in particular pleased our taste buds. So, we were wondering; how did they do this….?
At the Koerintji Barokah Bersama washing station they are trying to step away from the traditional Wett-Hulling processing. With this lot they pulp the coffee, and immediately dry it on patio for a short period of time. When the coffee is still high in moisture content, it is milled at the central dry mill. After, they are transferred to raised beds. So the only difference with the classic honey process is the fact that the coffee gets milled while the parchment is still wet. The drying beds are located in domes so as to protect the coffee from rain or harsh sunlight. When dry, the coffee is milled and sorted by hand.
WE HOPE TO START ROASTING THIS COFFEE THE LAST WEEK OF MAY 2019