Mango, lime, cedar, herbal, golden syrup.
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Sumatra Wahana Community Lot
Cupping notes
Description
Cherry is delivered to the mill at Wahana Estate from the community members.
Cherry is assessed, cleaned and sorted.
Pulped in the evening it undergoes an 8 hour fermentation overnight.
Beans in parchment are dried for 2 days on patios to produce what is called ‘gaba’.
Gaba is then wet hulled to remove the parchment. With moisture between 40% and 50% it is known as ‘labu’.
2 more days of drying create ‘asalan’, when moisture is around 15%
Beans undergo a final sorting then drying before being bagged for export.
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Origin
Producer
Process
Wet - Hulled (Giling Basah)
Altitude
1200 - 1500m
Harvest
April - May
October - November
October - November
Flavour
Species
Varietal
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