Sumatra coffees are known for their processing method. Rather than washed or natural, these beans go through a semi-washed, or wet-hulled process that is a combination of the prior two. After the coffee has been picked, it is pulped through a hand-cranked drum that removes almost all of the fruit and mucilage from the bean. After fermentation, the rest of the pulp is washed from the beans.

Process: Gilling Basah (Wet Hulled)

Varietal: Ateng, Bergendal, Bjember

Altitude: 1200 - 1400M

Cupping Notes: Tropical Fruit / Rosemary / Mayan Chocolate

from 13.00
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