||Processing: Anaerobic Washed Honey
|Region: Colol, East Nusa Tenggara
||Producer: SSG Coffee Company & Tuang Coffee
|Altitude: 1400-1600 masl
||Tasting Note: Mandarin Orange, Blackcurrant, Jasmine
Tuang Coffee sources cherries in the Manggarai region in Flores, Nusa Tenggara Timur. Traditionally, farmers here grow coffee as a supplementary source of income as they grow other cash crops. Through providing a stable order of coffee, education and equipment we are aiming to put more focus on coffee cultivation in the area. Together, we collect cherries from surrounding mountains and villages about 2 - 4 hours away and process them at the town of Ruteng. They are processed and fermented in massive 1000L water tanks as they come in big batches from the villages.
They handpicked the cherries, then dry sorted all the cherries leaving only the ripest cherries. Before moving into the fermentation tank, they sprayed it with a specific inoculant to achieve a “Senja” tasting profile. Coffee cherries are put inside the fermentation tank and controlled from the PH meter until it reaches 3.8.
Cherries are then moved to depulper to separate the skin and the pulp of the coffee cherries. Then move the cherries to the water station to rinse a little bit and leave them with some of the mucilage attached to it and then moving to the drying process, where they are put on a raised bed. then drying it until 10 - 12% moisture content. Put the dry pods into hermetic plastic and do the resting process in a clean and not humid room for at least 1 month, and then Coffee hull with calibrated huller,
Sort coffee in ideal room conditions (not humid) according to SCA (Specialty Coffee Association) standards with a specialty grade target