This coffee is grown around Lake Toba in the Lintonghuta area to the south and Seribu Dolok area to the east. Processing in Sumatra is unique, in that farmers use the process called wet-hulling, or Giling Basah. As soon as the ripe cherries are harvested, they are depulped and undergo fermentation. After that, coffee beans are washed, quick dried and brought to a hulling station to be hulled.
We get a complex cypress wood note in this coffee. Compared to pine, cypress wood has a slight citrus fragrance. We also taste dried fruits like raisin and a pleasant walnut note in the cup.
Flavor Notes: raisin, walnut, cypress wood
Ateng, Jember, Garundang