Cocoa, spice, plum, black pepper.
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SWD Sumatra Mandheling
Cupping notes
Description
Because of the frequently humid atmosphere, typical Indonesian coffee is processed in it’s own unique way.
Cherries are picked and pulped and dried for around 24 hours before undergoing hulling, which is normally done in a dry mill. This creates what is known locally as Labu – green coffee beans at around 30% humidity.
Beans are dried outside to around 20% moisture over the next 2 days before being transported to a dry mill for finishing, grading and sorting.
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Origin
Producer
Process
Swiss Water Decaf, Wet - Hulled (Giling Basah)
Altitude
1050 - 1600m
Harvest
October - July
Flavour
Species
SCA score
81
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