complex, round, sweet
Layers of tastes are revealed in the brewing of this earthy coffee. Aromatic cedar and butterscotch can be found amidst its deep bodied mouthfeel. This coffee is processed in a unique style, which we doubt is found anywhere else in the world. It begins with ripe cherries from the Bener Meriah District being run through hand-cranked de-pulpers to remove the skins. This is followed by a “dry” fermentation overnight. No water is added at any stage. On the second day, the parchment, still covered in sticky mucilage, is laid out on the drying patios. The coffee is dried to below 30% moisture content and then wet-hulled in the traditional Sumatra style, after which it returns to the patios for final drying of the green beans. So, in effect, this is a Dry- Fermented/Pulped-Natural/Wet-Hulled coffee. Definitely an advanced level of coffee processing which yields quite a unique final product.