The pride of Sumatra! Where ripe cherries are pulped followed by a controlled fermentation to remove the mucilage, then the parchments are hulled when halfway dry, resulting in beautiful jade-like color beans.
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This process is the oldest and most traditional method of coffee processing, where fully riped cherries are harvested and sun dried for 3-6 weeks resulting in fruity notes, fuller body with long aftertaste coffee.
Koji Inoculated Natural process is an experimental fermentation technique to derive new and exciting flavors for consumers. Aspergilus Oryzae spores are used to inoculated the cherries on shaded raised beds to break down complex carbohydrates and proteins into amino acids, fatty acids, and simple sugars. This experimental process adds a whole different style of flavor. One of the most notable is higher intensity sweetness and creamier, rounder mouthfeel.
Often considered to be the rosé of coffee. Honey process is halfway between a washed and a natural process, where the cherries are immediately dried after being pulped. The term Honey refers to the sticky texture of the beans which turns yellow to red in color during drying, which influence the taste and character of the coffee.
A natural process which goes through a 2-week anaerobic in-cherry fermentation, where the temperature and pH are constantly monitored.
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Our washed process goes through a 24-hour dry fermentation after pulping to naturally remove mucilage from the parchments before being throughly washed and dried to accentuate the unmistakably spice notes of Sumatran coffee.