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Region: Kaba, Bengkulu, Sumatra
Elevation: 1200 - 1400 masl
Varietal: Sigararutang, Super Ateng
Process: Ozonic Anaerobic Natural
Tasting Notes: Blackcurrant, Blueberry, Black Grape, Yellow Plum
HELLO OZONIC ANAEROBIC NATURAL!
This process involves washing the cherries in ozonated water, followed by submerging them for 84 hours in the same ozonated water in anaerobic tanks, then drying them for 10-14 days. Ozonated water kills certain bacteria and gives the producer more control over the fermentation - this results in a juicy and sweet cup with lots of flavour clarity.
It is juicy, syrupy and JUST WOW.
Suitable for all brewing methods!