Origin
About this lot
ORIGIN Indonesian coffees are distinctly known for their earthy and savory sensory characteristics, in part due the mix of varieties grown, but also due to a specific post-harvest processing style called wet-hulling – or locally known as Giling Basah. In Sumatra, coffee farmers will typically harvest their coffee cherry and de-pulp them by hand at their farm or home. The parchment coffee is then dried for a very short time and is brought either to a coffee marketplace or to a collection point, where the beans are further dried and processed at a dry mill before being prepared for local consumption or export to markets worldwide. This microlot is cultivated in the famous Aceh region – an extremely diverse geographical region featuring low-level swampland, sub-tropical rainforest and an abundance of nutrient-rich volcanic soils around the high altitude Barisan Mountains. However, these cof