This exciting lot was part of an experimental programme that explores how different processing protocols affect flavour. After being picked, the coffee cherries are fermented in closed plastic tanks with lacto bacteria, which convert acids (like malic acid) into lactic acid. After a three-day fermentation, the coffee is pulped, and then re-fermented to get rid of sticky residual fruit flesh. Once this process is complete, the beans are slowly dried on raised beds.
Tasting notes : Smooth | Malty | Red Fruit
Processing : Experimental
Variety : Sigarar Utang & others
Region : West Bandung Regency, West Java, Java
Producer(s) : Wildan Mustofa and family at Frinsa Estate
Altitude : 1300 – 1600 masl
Harvest : 2019