Lychee, Raspberry, Apricot, Yoghurt, Chocolate, Spices
Abdul Aziz Thohari, the head of Rukun Saudara’s Cooperative, kicked off his journey in 2015 when coffee cultivation became his passion. The cooperative was set up in 2017 to transition to green coffee processing, and a small drying facility of no more than 10 by 5 meters was established. Fast-forward to today, the facility spans around 800 meters.
Prior to drying, this lot has undergone a 24-hour fermentation without oxygen in airtight plastic tanks. Specific strains of yeast and bacteria interact with the sugars in the coffee mucilage.
We found layer after layer of flavors in this coffee: a rich and fruity acidity, a lactic, yoghurt-like mouthfeel, but also some lingering chocolate and spice notes in the body.
Region: Bengkolan, Sumatra
Variety: Andungsari, Sigararutang
Processing: Natural Anaerobic
Growing altitude: 1400-1700m
Traded via KOPI



