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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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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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.
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Often considered to be the rose 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 influences the taste and overall profile of the coffee.
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.
A blend of Simalem coffee roasted specially to accentuate the meticulous taste of a classic cup of coffee.