Coffee has been grown in the Gayo Highlands of Sumatra since 1908 and is well known for its rich and complex flavour.
Indonesia has a particular method of processing coffee, known as “wet-hulled”, but more accurately said as “giving basah”. Farmers remove the outer skin of the coffee cherries mechanically using a pulping machine. The beans, still coated with mucilage, are then stored for a day. The mucilage is washed off and the parchment coffee is partially dried for sale, retaining only 30% to 35% of the moisture content. Processors then hull the coffee in semi-wet state, which gives the beans a unique bluish-green appearance. This method reduces acidity and increases body, resulting in a classic Indonesian cup profile.
Cup Characteristics: Green Apple, Molasses, Smooth
Varietal: Typica, Ateng