This coffee has a purple-toned fruit taste profile, yet a very clean, and pronounced flavor. Starts with blackcurrant when it’s hot, followed with red grape, and a black tea finish.
| Country: Indonesia | Processing: Carbonic Natural |
| Region: Gayo, Pegasing | Producer: Hendra Maulizar |
| Altitude: 1640 masl | Tasting Notes: Blackcurrant, Red Grape, Black Tea |
| Varietal: Abyssinia, Catimor, Caturra |
Hendra Maulizar started working in the coffee industry in 2008, based in Central Aceh, helping his parents manage the family plantation. In 2010, he started working on the post-harvest process, conducting experiments related to coffee processing. According to him, the best achievement so far was when our co-founder and then Indonesian Barista Champion, Yoshua Tanu, brought the coffee he processed to the 2017 World Barista Championship in Seoul.
The first step is picking good quality coffee cherries; ripest cherries are a must. Then the whole coffee cherries are put inside the tank to ferment for 100 hours, along with injecting Carbon dioxide that is changed every 6 hours. It is dried for about 25 days in the greenhouse.
This carbonic natural process coffee consists of three varieties: Abyssinia, Catimor, and Caturra. It has a purple-toned fruit taste profile, yet a very clean, and pronounced flavor. Starts with blackcurrant when it’s hot, followed with red grape, and a black tea finish.
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