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.

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
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