Sumatra - Limited Release - Kampung Kenawat Region

Anaerobically Fermented & Wet Hulled

Flavor Profile

Chocolate, rosejam, black tea, brown sugar, deliciously sweet, tangily tart.

 

Regional Details

Tradition runs deep in the province of North Sumatra on the island of Sumatra, renowned for cup profiles and the classic Indonesian style of coffee cultivation and processing. Coffee is cultivated and harvested from farms that average less than 3 acres in size. Producers belong to the Hutasoit tribe and maintain a traditional village lifestyle that includes houses that resemble ships. Seventy percent of the producers are women who rely on coffee income to support their families.

Process Details

Producers sort cherries, depulp them, and ferment overnight using micro-mills. The coffee is then sealed in airtight containers for extended fermentation up to seven days. After washing, it’s patio-dried in parchment and then wet hulled. This exposes the bean during drying, giving it a bluish hue and signature Indonesian flavor.

What is wet hulled?

The coffee parchment is removed while the coffee still has a high moisture content. This wet-hulling process, called Giling Basah in the Indonesian language, leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export. This Indonesian processing method gives the bean its unique bluish color and the hallmark Indonesian profile.

 

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