Sumatra

Origin: SUMATRA

Region: Kayu Aro, Kerinci

Altitude: 1300-1500MASL

Process Method: Wet-Hulled Honey

The Cup

Roast Level: Light

Aroma: sweet & soft

Flavor: berry, cherry with winey fruit

Finish: floral & thyme

This coffee comes from the area around Kayu Aro village in Sumatra, where smallholder growers live near the Kerinci volcano. There are about 300 smallholder producers represented in this lot, most of whom grow various local Catimor coffees. This is an unusual process, a combination of Wet-Hulled and Honey: The coffee is depulped but remains in its mucilage to ferment, then is Wet-Hulled before being washed and dried.