Sumatra Bener Meriah Lychee Co-Fermented Microlot
Single-Origin
Washed Process
Elevation: 1440 meters
Roast Level: Light
Tasting Notes: Lychee, Chocolate, Floral
***Due to this being a microlot special-processed coffee with very limited availability and much higher acquisition cost, this offering will be priced higher and not sold in 1 lb. or 5 lb. bags.
Are you ready for this? When we saw the importer's notes on this particular coffee, along with the extensive processing that this coffee underwent, we were instantly intruigued:
A yeast-inoculated, anaerobic, lychee co-fermented, wet hulled coffee.
Yes, you read that correctly - and don't worry, we're not changing our lineup to lots of crazy-process coffees! However, we do intend to bring in more "fun" and experimental processed coffees from time to time, and this offering certainly starts us off with a bang!
When you think of Sumatra, you think of big-bodied, syrupy, earthy coffees typically. Well, we’ve found a microlot experimental process Sumatran coffee that will challenge that perception! These beans come from a farmer named Asbi (no last name), from Bener Meriah in Aceh. They've been fermented with a yeast culture for about 48 hours, rinsed, then put into an anaerobic environment and fermented again with freshly juiced lychee fruit and leaves. The result is very lychee-forward, with nice chocolatey undertones and floral top notes as well - a super unique process and flavor profile!
We only secured about 45 lbs. of this before it sold out from our importer, so don't miss out on this limited offering!
Single-Origin
Washed Process
Elevation: 1440 meters
Roast Level: Light
Tasting Notes: Lychee, Chocolate, Floral
***Due to this being a microlot special-processed coffee with very limited availability and much higher acquisition cost, this offering will be priced higher and not sold in 1 lb. or 5 lb. bags.
Are you ready for this? When we saw the importer's notes on this particular coffee, along with the extensive processing that this coffee underwent, we were instantly intruigued:
A yeast-inoculated, anaerobic, lychee co-fermented, wet hulled coffee.
Yes, you read that correctly - and don't worry, we're not changing our lineup to lots of crazy-process coffees! However, we do intend to bring in more "fun" and experimental processed coffees from time to time, and this offering certainly starts us off with a bang!
When you think of Sumatra, you think of big-bodied, syrupy, earthy coffees typically. Well, we’ve found a microlot experimental process Sumatran coffee that will challenge that perception! These beans come from a farmer named Asbi (no last name), from Bener Meriah in Aceh. They've been fermented with a yeast culture for about 48 hours, rinsed, then put into an anaerobic environment and fermented again with freshly juiced lychee fruit and leaves. The result is very lychee-forward, with nice chocolatey undertones and floral top notes as well - a super unique process and flavor profile!
We only secured about 45 lbs. of this before it sold out from our importer, so don't miss out on this limited offering!
Single-Origin
Washed Process
Elevation: 1440 meters
Roast Level: Light
Tasting Notes: Lychee, Chocolate, Floral
***Due to this being a microlot special-processed coffee with very limited availability and much higher acquisition cost, this offering will be priced higher and not sold in 1 lb. or 5 lb. bags.
Are you ready for this? When we saw the importer's notes on this particular coffee, along with the extensive processing that this coffee underwent, we were instantly intruigued:
A yeast-inoculated, anaerobic, lychee co-fermented, wet hulled coffee.
Yes, you read that correctly - and don't worry, we're not changing our lineup to lots of crazy-process coffees! However, we do intend to bring in more "fun" and experimental processed coffees from time to time, and this offering certainly starts us off with a bang!
When you think of Sumatra, you think of big-bodied, syrupy, earthy coffees typically. Well, we’ve found a microlot experimental process Sumatran coffee that will challenge that perception! These beans come from a farmer named Asbi (no last name), from Bener Meriah in Aceh. They've been fermented with a yeast culture for about 48 hours, rinsed, then put into an anaerobic environment and fermented again with freshly juiced lychee fruit and leaves. The result is very lychee-forward, with nice chocolatey undertones and floral top notes as well - a super unique process and flavor profile!
We only secured about 45 lbs. of this before it sold out from our importer, so don't miss out on this limited offering!