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Sumatra Mandheling Kopepi Ketiara

Cupping notes

Spicy, chocolate, guava, orange, basil, black pepper.

Description

Sumatra has a particular way of processing the coffee called Giling Basah. Farmers deliver the “Gabah” which is wet parchment coffee with around a 45% moisture content.

The Gabah is then dried immediately for around a day prior to hulling. After hulling the “Labu” – wet green bean at 30% moisture -takes a further two days to become “Assalan” which has a 20% moisture content.

Then the Assalan is transported to the main dry mill where it will be further dried for half a day to 12-13% as unsorted green bean which is then ready for picking (removing any stones or defects, repeated as necessary), grading and export.

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Origin

Indonesia

Producer

Ketiara KOPEPI

Process

Semi Washed

Altitude

1200 - 1650m

Harvest

June - December