With this Anaerobic Natural lot, coffee is first floated and separated by density before being laid on raised beds where workers remove underripe, overripe and damaged cherry. Then, ripe cherry is collected again and sealed in airtight, 20kg plastic bags that are stored in a cool, dry location (with temperatures between 18 and 22 degrees Celsius) for 7 days.
Roaster: Butter Worth
Coffee Name: Indonesia Kerinci Anaerobic Natural
Coffee Type: Single origin
Origin: Indonesia
Taste: Dried strawberry, Pear drops, Blossom honey
Process: Anaerobic natural (dry fermentation 168h)
Brewing Method: Espresso
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