Arabica Gayo Anaerob Wet Hulled Double Fermentation

Firmly established on our mission to rediscover the endless potential of wet hulled coffee, we pushed the boundaries even further by combining two different approaches of fermentation. Resulting in a complex, yet bright and smooth cup profile that is ready to impress.

Arabica Gayo Anaerob Wet Hulled Double Fermentation

Name:

Process: 7days Dry Fermentation,  3days Wet Fermentation

Region: Kampung Kenawat

Origin: Gayo, Central Aceh 

Species: Arabica

Cultivar: Typica, AB, Catimor, Hibrida de Timor

Altitude: 1200-1600 asl

Tasting notes:
Score:

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