INDONESIA, SUMATRA

Region: Aceh

Elevation: 1400 - 1600 meters

Varietal: Catimor, Timtim, Bourbon, Ateng Super, P-88

Process: Honey

Tasting notes: Honey, Nutmeg, Apple

In Jagong Jeget, a sub-district of Central Aceh is where these beans come from. Aceh is a province of Sumatra, the largest island in the territory of Indonesia.

The freshly picked coffee cherries were firstly rinsed off to remove any debris left over from the harvesting, then sealed into an airtight container for 72 hours. Inside the container is coffee magic: As the fruit ferments, Co2 is released, pushing the oxygen to the top of the container. The oxygen is then released through a valve at the top, making it a completely oxygen free environment. While in there the fruits sugars and acids begin to break down and get absorbed into the bean itself, helping it develop deep rich, fruity flavors.

Once the coffee has fermented it is then pulped to remove the two outermost layers of the cherry before being laid out to dry. Then, once the coffee has dried down to a humidity of 12%-13% the coffee is then milled to remove the rest of the fruit pulp, sorted, and packaged for export into America.

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