Indonesia Yeast Fermentation Natural
Gooseberry
Blackcurrant
Chocolate
This is one of the most exciting coffees we sourced this year. Being anaerobically fermented through the carbonic maceration process, this Indonesian displays notes that we've never seen before. When the cherries are harvested they're hand sorted so that only the ripest and sugar-dense cherries make it into the lot. The remaining cherries are then placed in stainless steel tanks pumped full of carbon dioxide, and left to ferment in an anaerobic environment for 16 days. The cherries are then depulped (no water used), removing the out skin layer and left to dry on raised beds for a further 18 days. Expect cranberry, gooseberry, chocolate and a funky undertone in the cup. Try our Indonesia carbonic maceration coffee today.
THIS COFFEE COLOUR IS
Purple
Sweetness & Flavour
A complex cup profile producing notes of Florals, Chocolates and Deep, Purple Fruits
