SUMATRA GAYO WINE PROCESS ANAEROBIC NATURAL

COUNTRY: SUMATRA

REGION: ACEH

GROWER: SMALLHOLDER FARMS

ELEVATION: 1550 MASL

PROCESS: WINE PROCESS 25 DAY ANAEROBIC NATURAL

PROCESS NOTES: The anaerobic natural processing on this coffee is referred to as “wine process” for the strong wine-like aromas and flavors produced by the processing method. Freshly harvested cherries are washed before being sealed into airtight containers. The cherries are fermented in this anaerobic environment for 25 days before being rinsed with water and moved to the drying area. The fermented cherries are dried to a humidity of 12–13% before being milled, sorted, and packaged for export.

NOTES: merlot, blueberry, floral

*** These beans are darker in color due to the processing method. They are still light roast like all of our coffees ***

10 oz of whole bean coffee