Sumatra Dry Process Ribang Gayo

Origin

• 🇮🇩 Indonesia· Gayo

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=A6IXV5H]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll} Big fruits, 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. aroma, syrupy mouthfeel, and complex earth tones, this lot is a testament to the impact process method can have on flavor. Hints of fermented banana, spiced rum, burnt sugars, and cedar. City+ to Full City+.