Taste Notes: Tangerine, Clove, Lemon-Thyme

This coffee is a single variety of Caturra organically grown in the Pematang Purba region of Simalungun. The processing begins by encouraging in-cherry activity (similar to carbonic maceration) alongside anaerobic fermentation using koji sake mold yeast as inoculum. Extra care was taken during high table treatment inside closed greenhouses over 21 days of drying under packaging, followed by resting for another 30 days to allow the green beans to reach equilibrium before final processing through dry hulling starts milling process.

Region : Simalungun, Pematang Purba
Variety : Caturra
Altitude : 1.400 masl
Process : Full Wash