Sweet berry, ruby grapefruit citrus notes, malty spiced biscuit.
This high quality and unique lot is produced in the highland plateau of Onang Ganjang by small holding farmers. Ripe cherries are picked, pulped and fermented for 12 hours without water. Then the cherry is hulled and parchment washed and left to dry for two days. The parchment is then removed using the Giling Basa process of wet hulling, a process unique to Sumatra. Green beans are allowed to dry for a further 5 days after which they are hand sorted and left for a period of 30 days to rest before ready for shipping.
Medium roast profile - great for all brew methods.
Origin: Dolok Sangul, Onang Ganjang, Sumatra
Elevation: 1,400 m.a.s.l
Varietals: Onang Ganjang (Local Bourbon varietal)
Process: ‘Giling Basa’ unique semi dry process, wet hulled parchment, and sun-dried.
FREE shipping with 1.4kg or more beans.
