|Processing: Thermal Washed Anaerobic
|Region: Gayo, Pegasing
|Producer: Hendra Maulizar
|Altitude: 1640 masl
|Tasting Notes: Gooseberry, Lemongrass, Raw Honey
|Varietal: Abyssinia, Catimor, Caturra
Hendra Maulizar and his team started the process by selecting ripe red cherries, and then in a container that's tightly closed, so that no air enters. Fermentation is carried out using water and microorganisms.
The anaerobic pattern underwent a slight change where it was directly contaminated with sunlight and called thermal. High temperature spike in this fermentation which will react very quickly to the breakdown of several compounds. Hendra shortens the fermentation period by utilizing sun radiation. Resulting in more aromatic and clean washed coffee.
This thermal washed anaerobic process coffee consists of three varieties: Abyssinia, Catimor, and Caturra. Expect a fruity sensation of gooseberry, followed with a lingering sweetness of raw honey, and a fragrant lemongrass.