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Origin: Organic Sumatran coffee
Region: Takengon province
Farm: All female Ketiara cooperative
Acidity Profile: Low
Altitude: 1300 m - 1600 m
Variety: Timor hybrid
Process: Wet Hulled and Patio Dry
Wet hulling is a traditional method used in Indonesia to remove the parchment layer from the bean. First, the bean goes through a fermentation process overnight in concrete water tanks. This allows the bean to break down the pectin in the mucilage with the intention of easing the removal. This results in wet parchment coffee.
Then, the coffee beans are laid on patios to dry, with the goal to reduce moisture to 20% - 24% in a period of 2 to 3 days max, to then be hulled. The hulled beans continue drying further until their moisture level reaches 11%.
As a result of this procedure, wet hulled coffees are known for their low acidity and a rich, strong body.
Tasting Notes: Earthy with chocolate and vanilla notes, molasses and baking spices.