TRADITIONAL
Nº 324 Indonesia Permata Gayo
Country: Indonesia
Process: Wet Hulled
Grown / Region: Mandheling
Altitude: 1100-1600m
Varietals: Ateng, Bourbon & Timtim
Producers: Koperasi Permata Gayo small holders
Tasting Notes: Black Cherry, Cocoa, Cinnamon
Roast Level: Dark 5/5
This coffee is produced using the wet-hulled or Giling Basah method. Unique to Indonesia, the coffee is pulped and the wet parchment is delivered to a local mill for hulling before the coffee is fully dry. The coffee is distinict in taste, texture and flavour - with earthy, rich cocoa, warm spice and jammy fruit notes. The dark roasting compliments this profile, and makes a great match for milk too.
DISCOVERY
Nº 318 Costa Rica Hermosa Honey
Country: Costa Rica
Process: Honey
Grown / Region: San José, Dota
Altitude: 1500 - 2600m
Varietals: Caturra, Catuai
Producers: Coope Dota Members
Tasting Notes: Apricot, Brown Sugar, Milk Chocolate
Roast Level: Medium 3/5
Farm Notes:
Prior to the arrival of a wet mill in the region, and the adoption of a co-operative status, the producers of Hermosa would sell their cherry to middle-men, who would sell on the coffee without good traceability or integrity of processing.
Since then the Co-op has become the first coffee processor in the world to be certified as carbon neutral (2011). They have diversified within the local community, opening a coffee school, cafe and hosting coffee tours.
The varietals grown are mainly Caturra and Catuai, but some farmers are experimenting with Obata, the cross between Timor Hybrid and Villa Sarchi brought to Costa Rica from Brazil.
The honey processing of this coffee allows for 70% of the coffee cherry pulp to be left intact with the seed during the drying process. These are raked on patios and turned regularly to ensure an even and clean tasting fermentation. The result in the cup is one of heightened natural sweetness, which in turn enhances the caramelisation of the roasting process. This is the perfect coffee for all day drinking and versatility.
