Sulawesi Dry Process Desa Topidi

Origin

• 🇮🇩 Indonesia

Tasting notes

#html-bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. [data-pb-style=QT2VNSQ]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll} Intense dry processNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. flavors, layers of wineyFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. fruits and tangy chocolate roast notes, hints of currant tea, plum wine, fruit liqueurs, bittering cocoa powder, tobacco, brown ale, and big body. City to Full City.