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Kerinci Anaerobic 168h – Indonesia – Honey
15,00€ – 52,00€ VAT included
|Brewing method: Filter & Espresso|
|Cupping notes: Custard apple, almond, tamarind|
|Altitude: 1,400 – 1,700m.|
|Varietal: Andung Sari, Sigarar Utang|
|Process: Honey Anaerobic 168h|
Kerinci Anaerobic 168h - Indonesia - Honey
Farms on the island of Sumatra are usually quite small, with an area between 0.5 to 2.5 hectares.
They are mostly managed by families who grow vegetables and other fruits on the same land, which provides a large part of the family's annual livelihood.
To get the most out of their coffee lots, they organize themselves into cooperatives, where they classify and process the lots.
For this anaerobic lot, the ripe fruits with the highest sugar content are selected, sealed in hermetic bags and left to ferment for about 168 hours (7 days) at a controlled temperature between 18 and 22 degrees Celsius.
The cherry is then partially pulped (Honey process) and left to dry between 20 and 23 days.
Whole bean, Ground for French Press, Ground for Cold Brew, Ground for AeroPress, Ground for V60, Ground for Chemex, Ground for Moka Pot, Ground for Espresso
250 gr., 1 kg.
Filter & Espresso
Filter Chemex, Filter V60, French Press, Espresso, Superautomatic, Italian Moka, AeroPress, Cold Brew
Fruity, complex, medium acidity
Honey, Special process
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