Indonesia - Sumatra Bener Meriah | Lychee Coferment Wet Hull - Archived

Origin

• 🇮🇩 Indonesia· Aceh

Tasting notes

Character

• Funky
  75
• Experimental
  60

This is an estate-grown coffee from Aceh Province, Sumatra’s most famous and prolific production area for specialty wet-hulledWet-hulledIndonesian method (giling basah) where parchment is stripped while the seed is still wet, then dried bare. Gives the earthy, spicy, heavy-bodied profile classic to Sumatra. profiles. Unlike most coffee in the area, which is traditionally grown by hundreds of smaller farmers and gradually consolidated through processing, collection, and milling, Central Sumatera Coffee operates a 100-hectare estate right in Bener Meriah regency, where they can control the genetics, harvesting, and post-harvest techniques to perfection. This is a super unique processing style that uses anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion., yeast inoculation and a co-fermentationCo-fermentationCoffee fermented together with added fruit, yeast, or spices, which imprint their flavor on the bean. Loud, candy-like cups; purists debate whether it still 'tastes like coffee'. with powdered dried fruit to achieve a totally distinct, heavily flavored coffee with perfume like fragrances and sweet, fresh, lychee fruit. CSC manages processing on their own estates. The Bener Meriah estate employs 30 pickers during harvest months, and six specialists for processing. Most of their estate coffee is wet-hulled in the traditional fashion, but this microlotMicrolotA small, separately processed and traded parcel of coffee — often a single day's picking from one plot — kept apart because it's exceptional. took an entirely different route, blending multiple unique fermentation techniques to augment the final cup, and ultimately processed as a semi-washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly.. After picking, the cherry was depulped and fermented anaerobically in sealed containers with the addition of Lallemand Saccharomyces cerivisiae , for a total of 48 hours. Once the first fermentation cycle was complete, the containers were opened, dried lychee fruit powder was added, and then they were resealed for another 12 hours. After the full multi-stage 60-hour fermentation, the containers were opened, the parchment washed clean and moved directly to raised screen tables to dry. Once the parchment dried to 35% moisture content it was de-hulled (this is the wet-hulled part) and allowed to finish drying as a raw seed on the raised tables. Central Sumatera Coffee (CSC) is a young group, with young leadership. It was originally founded in 2015 by Enzo Sauqi Hutabarat, then a University student with family ties to Bener Meriah. Aware of the growing demand across grea