Tasting notesBlack Cherry, Pineapple, Bubblegum CountryIndonesia Producer320 Members of the Koerintji Barokah Bersama Cooperative RegionSumatra Variety Andung Sari & Sigarar Utang Process Anaerobic natural Altitude1,400 - 1,700 masl Although Sumatra is well known as a coffee producing region of Indonesia it has never been in demand in speciality coffee markets, mainly due to the area primarily using a processing method called wet hulling or giling basah. This often results in earthy and woody flavours hence why it has been avoided by the speciality market. This is changing! Almost all coffee farms on Sumatra are very small, being between 0.2 and 0.5 hectares. Around 320 of them have combined into a cooperative called Koerintji Barokah Bersama. All these farmers take their coffee to a central washing station. Here the coffee is rigorously sorted multiple times during its processing. For this coffee it is placed in 20kg plastic bags for 7 days at about 20C. It is then placed on raised beds to dry under domes to protect it from the the rain and humidity. This coffee has bold and wild flavours of dark cherry with the zing of tropical fruit, especially pineapple, and a lovely bubblegum note on the finish.
