Indonesia Gayo Sesongot

Opis producenta

These are the beans that we used in our recent Enigma contest. Wojtek went above and beyond to make this year's edition as intriguing a puzzle as the previous one, ultimately raising the difficulty level to new heights. Now that the cards are on the table, we can reveal all its hidden secrets... Here we have an anaerobic honey process, which producer Aulia Kahfi has approached experimentally. He divided the fermentation process into two stages: in the first stage, he fermented whole cherries for 24 hours. After this 'preliminary' fermentation, he removed the pulp from the cherries and started the second fermentation, which lasted 3–7 days. 'Sesongot' is the name of a beautiful caterpillar with a unique appearance that hides in the coffee bushes in that region. Its uniqueness symbolises Aulia's unconventional approach to the fermentation process. In terms of taste, the coffee is impressive. It has much sweetness, with a delicate hint of spicy notes, just like buckwheat honey: sweet yet dry. This is supplemented by light citrus notes, such as lime or ripe lemon, which give the coffee the desired balance. It is not a classic 'anaerobic' coffee–often filled with fermented notes. Given the processing method that was used, Gayo Sesongot is surprisingly clean, with an almost biscuit-like aftertaste.