Sumatra Triple Pick

Tasting Notes: dark chocolate, molasses, tropical fruit 

This coffee underwent Semi-Washed, or ”Wet Hulled,” processing. Freshly harvested ripe coffee cherries are pulped at the end of each harvest day before being fermented in small tanks or bags for 12 hours. The fermented coffee is then washed and dried to 35–40% humidity; it is at this stage that the partially dried coffee is typically sold on to collector and then a mill with hulling facilities. The partially dried coffee is then hulled and the parchment is removed, a process unique to Indonesia which allows for faster drying of the coffee in the area’s humid environment. After being hulled, the coffee is dried for approximately three days on patios to a humidity of 12%.