This coffee comes from the area around Kayu Aro village in Sumatra, where smallholder growers live near the Kerinci volcano. There are about 300 smallholder producers represented in this lot, most of whom grow various local Catimor coffees. This is an unusual process, a combination of Wet-Hulled and Honey: The coffee is depulped but remains in its mucilage to ferment, then is Wet-Hulled before being washed and dried.
Region: Kayu Aro, Kerinci
Process Method: Wet-Hulled Honey
Roast Level: Light
Aroma: sweet & soft
Flavor: berry, cherry with winey fruit
Finish: floral & thyme