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Smooth, malty, red fruit
Roaster's Notes: The lactic fermentation makes this coffee a challenge to roast, in that it seems to require plenty of soak time at the start of the roast but, simultaneously, possesses some delicate flavour attributes that can be flattened out quite quickly, should the profile be stretched out too long. But we think we’ve found a decent compromise between the two.
This exciting lot was part of an experimental programme that explores how different processing protocols affect flavour. After being picked, the coffee cherries are fermented in closed plastic tanks with lacto bacteria, which convert acids (like malic acid) into lactic acid. After a three-day fermentation, the coffee is pulped, and then re-fermented to get rid of sticky residual fruit flesh. Once this process is complete, the beans are slowly dried on raised beds.
Region: West Bandung Regency, West Java, Java
Variety: Sigarar Utang & others
Altitude: 1300 - 1600m ASL
Processing: Experimental
Producer: Wildan Mustofa and family at Frinsa Estate
