GAYO CARBONIC MACERATION (FILTER)
Vibrant and fruit-forward, this coffee bursts with the tropical sweetness of ripe jackfruit, balanced by the juicy richness of ripe cherries. A lively cup with a syrupy body and a clean, lingering finish.
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PRODUCER
Hendra Maulizar
COUNTRY
Indonesia
MICRO REGION
Gayo, Sumatra
VARIETAL(S)
Abyssinia, Ateng, Typica, TimTim
ALTITUDE
1600 meters above sea level
PROCESSING
Carbonic Maceration
ROAST LEVEL
Light (OMNI)
About coffee
The freshly picked coffee cherries are brought to the processing site, then placed into vacuum-sealed plastic bags. With this vacuum method, we remove the air inside the fermentation container so that the upcoming fermentation occurs without any air and with minimal microorganisms exposed from the outside environment. Fermentation lasts for 72 hours, after which the coffee is washed thoroughly and dried for 25–28 days. Once dried, the coffee is rested for 14 days, then hulled and sorted.
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