Sumatra Dry Process Gunung Tujuh

Region: Gunung Tujuh and Kayu Aro, Mount Kerinci
Variety: Ateng, Jember, Tim Tim
Altitude: 1400-1500 masl
Processing: Dry Process (Natural)
Certification: Farm Gate

This is a dry processed lot, so different than the typical giling basah method and starts with the coffee cherry being thrown straight to the drying beds, fully intact. Because the fruit is still on the seed, the drying time is exponentially longer than when the fruit is removed prior to drying, sometimes taking up to 3 weeks time. During this period, there is a slight fermentation that occurs inside the cherry, and the coffee is turned regularly to keep the coffee drying evenly. The process no doubt influences cup flavors, as you'll likely taste with this coffee, and you can expect fruit flavor notes, mild acidity ,and big body as a result. This coffee comes from a cooperative near Gunung Tujuh, who's members are spread out over the Gunung Tujuh and Kayu Aro highland areas on Mount Kerinci. This coop produces wet hulled, honey/wet hulled (a hybrid process coming later), and fully washed coffees too, some of which we'll have available in the early part of 2022. The farms in this area are planted in older Typica types, and benefit from the high slopes, situated between 1400 - 1500 meters above sea level.

Description from Coffee Shrub.