Indonesia, Bener Meriah, Wet-hulled Co-fermentation

by Mok

At MOK we only believe in processing beyond the ordinary when it's done naturally and when it adds value to the cup profile. We never actively look for coffees like this but we don't shy away from them either as we want to give every different lot that crosses our path a fair non-biased try. This Typica from Central Sumatera Coffee in Acer, Indonesia is grown by smallholder farmers at an elevation between 1300-1400 masl, handpicked when ripe, pulped and then fermented for several days. During this fermentation a yeast inoculation is added for profile standardization, but also jasmine flowers for natural flavouring. Afterwards the coffee is partially dried to prepare for wet-hulling, a technique often used in Indonesia and named 'wet' because the parchment is only semi-dry. Finally the hulled coffee is laid out to dry again until the desired humidity is reached. This is the second lot we release from Central Sumatera Coffee this year. This coffee was sourced through our importing part