Espresso Medium Roast

Tastes Like: Grape Jam, Guava, Strawberry

Origin:  Gunung Tujuh, Kerinci, Sumatra, Indonesia

Variety: Andung Sari, Sigarar Utang

Producer: 320 smallholder farmers

Elevation: 1400 - 1700 masl

Process: Anoxic Natural

Notes to processing:

Coffee handpicked during harvest season and delivered to UPH collection centre. Cherries floated and separated by density before being laid on raised beds where underripes, overripes, and damaged cherries are manually removed.

Ripe cherries collected and sealed in airtight 20kg plastic bags, stored in cool, dry location at controlled temperature of 18-22°C for 7 days of fermentation in an anoxic environment.
After fermentation, cherries transferred to raised beds located in parabolic driers (shielding from rain and harsh sunlight) for slow drying over 20-23 days. Once dry, coffee is milled and sorted by hand.