Wet-Hulled (Semi-washed/Giling Basah) - During harvest season, only ripe, red cherries are picked and processed within 8 hours of picking. It is then pulped and dry fermented for 24-48 hours, before being washed and moved to raised beds where it is dried until moisture content reaches 40%. The coffee is hulled to remove the parchment, and then dried again down to 12% moisture.
Espresso - Chocolate, spice, tobacco, tropical. Thick body
Chocolate, clove, and cinnamon. Tamarind and pineapple/lime acidity, sugar browning flavours of caramel and brown rice syrup.
This coffee suits a bolder approach to roasting. Slightly longer and darker right at the top end of a medium roast before 2nd crack