Indonesian Coffee
A Dark And Flavorful Blend of coffee with an Earthy after tone. This flavorful coffee has tastes of Cherries & Chocolate and is perfect for Dark roast Coffees. Indonesia is known for making the best coffee in the world and makes coffee that’s usually smokey or toasted with a lot of complexity
INFORMATION on our INDONESIAN Sourced coffee
Country - Indonesia
Regency - Central Aceh & Bener Meriah
Altitude - 1200 - 1600 M.A.S.L
Varieties - Catimor, Bourbon, Typica, Caturra
Harvest - January - February
Process - Wet - Hulled
The coffee is processed in the traditional Galling Basah method, unique to Indonesia. Farmers deliver the “Gabah” which is wet parchment coffee with around a 45% moisture content. The Gabah is then dried immediately (on large, clean and impressive covered patios) for around a day prior to hulling.
After hulling the “Labu” -wet green bean at 30% moisture - takes a further two days to become “Assalan” which has a 20% moisture content. Then the Assalan is transported to the main dry mill where it will be further dried for half a day to 13% as unsorted green beans
