Coffee Description
Coffee here is grown at elevations ranging 1500–1600 masl, in rich black humus soil. This coffee underwent Anaerobic Natural processing sometimes referred to as “Wine Process” for the strong wine-like aromas and flavors produced by the processing method. Freshly harvested cherries are washed to remove any debris left over from the harvest before being sealed into airtight containers. The cherries are fermented in this anaerobic environment for 25 days before being rinsed with water and moved to the drying area. The fermented cherries are dried to a humidity of 12–13% before being milled, sorted, and packaged for export.
An anaerobic fermentation means that the coffee cherries are in a container void of air for the full 25 days, which results in insanely fruity flavors in a coffee that is still structurally layered. I hope you’re ready for this one of a kind coffee experience normally not found in Indonesian coffees.
This is a rare coffee experience, especially for Indonesian coffees!
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light
Variety
Typica
Process
Natural + Anaerobic
Elevation
1500-1600 masl
Region
Sumatra, Aceh
About Smallholder Farmers of Indonesia
This coffee was grown in the Sintep and Kenawat sub-districts of the Aceh province of Sumatra. The districts border a small inland lake in Central Aceh, receiving humid conditions typical for the Indonesian country.
Sumatra, Aceh, Indonesia
Goshen Coffee Roasters
Goshen is a female-lead coffee roaster in the heart of Southern Illinois that has been providing specialty crafted coffee for 20+ years. Our dedication lies in cultivating good energy in our coffee experience which starts with our growing partners and reaches all the way to your cup. When you drink our coffee, there's nothing else to say but, "Wow, that's some good shit."
