Pegasing anaerobic natural

About This Coffee

Indonesia - PegasingTasting Notes: Redcurrant | Molasses | TamarindProcessing Method: Anaerobic naturalVarietal: Tim Tim and Gayo 1This washing station and farm belong to Hendra and his family. Hendra's father, Hamdan, moved to the area in 2006 from Banda Aceh and then bought some land in the sub-district of Pegasing to start growing coffee. The coffee that is selected comes from the best farmers around Hendra who pick excellent ripe cherry and are based at the highest altitude. For such a good selection, Hendra pays them a premium. The cherries are put into plastic bags and fermented for 48 hours. The coffee is then placed on raised beds and dried for 20 - 25 days with regular turning in a drying tent where the temperature is monitored. Before being placed into bags the coffee is put through a density table twice to help remove immature beans and then goes through two rounds of hand picking to make sure it is clean and of specialty standard.