Sunda Puntang Natural Slow Dry

Located in Mount Puntang, Sultani Estate produces high quality coffees with diverse post harvesting methods. This lot is a single variety Lini-S. The producer Kang Irwan, and his team started with picking crimson red cherries and sorting them using the floater method. There will be separation between the good cherries and average cherries. The good cherries are dense therefore they will sink.

After the sortation process, the cherries are fermented for 24 hours and then go straight to the drying process. The specific drying process that Kang Irwan uses is called 'slow drying' due to the length of the drying  process.

This slow drying method takes 35 to 38 days, and it contributes to the vibrant acidities and layers of flavors from hot to cold. Expect a bursting sensation of grape juice, as the temperature drops to warm, it will have a vibrant acidity that reminds us like mandarin orange, followed by a black tea finish.