Tried this for first time and really enjoyed.
Was really good taste, enjoyed thoroughly
Beautiful Coffee, really smooth and great flavour! Would recommend.
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Indonesia is constantly on the top five list of the largest coffeeproducers in the world and they certainly know how to grow coffee to perfection!
Coffee growing itself was started in Indonesia in around 1696 as the region provided some excellent growing conditions with the Cocfee beans from producing low acidity and extremly high bodied profiles.
This coffee is grown near Lake Toba in North Sumatra which is the largest volcanic lake in the world. This gives the soil amazing features that allow for the perfect growing conditions. (Notice how volcanos are always involved in great coffee growing)
This Indonesian Coffee is processed using Giling Basah.
In the Bahasa language of Indonesia Giling Basah means “wet-hulled." - Basically wet ginding.
The mature coffee fruit, referred to as the coffee cherry, is harvested and farmers remove the outer skin mechanically in pulping machines they have often built themselves. The coffee beans, coated with mucilage (the moist bit underneath the skin) are stored for up to a day during which a natural fermentation breaks down the sticky residue. Afterwards the coffee beans, protected by a parchment hull are washed off before being left out to dry in the sun.
The traditional method had enabled this coffee to have a huge body and a spicy aroma with hints of tobacco.
We love this one!
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