Sumatra Co-Fermented w/ Lychee
Single Origin
Semi-Washed / Experimental Processes
Elevation: 1,600m
Roast Level: Light/Medium
Tasting Notes: Lychee!! Caramel, Floral
**Available in 12 oz. bags only**
Give a warm welcome back to our limited Sumatra Co-Fermented w/ Lychee!
This one is definitely OUT THERE, so you’ve been warned! We managed to find enough diehard fans of this coffee last fall, so we decided to bring it back in a very limited amount. SO limited, that it’ll likely be gone within the next 2-3 weeks!
This experimental process comes from Central Sumatera Coffee (CSC), from the Bener Meriah Regency of Sumatra. It’s run by younger farmers, and they’ve shown a willingness to embrace new and wild ideas - like fermenting coffee with lychee in an anaerobic environment! The coffee cherries are picked and depulped, then fermented anaerobically in sealed containers for two days. The containers are then opened, lychee is added, and they are resealed for another 12 hours. The coffee is then de-hulled, washed, and laid out to dry to the appropriate moisture level for transport, and then it made its way over here to the U.S.
The outcome is certainly unique, and obviously very lychee-forward. We roasted it on the lighter/medium side to really highlight the lychee, and it brought out some nice caramel undertones and a bunch of florality.
We brought in a limited amount of this, and will only be selling it in 12 oz. bags. We expect that it will sell out well before Christmas, so grab a bag soon!
Single Origin
Semi-Washed / Experimental Processes
Elevation: 1,600m
Roast Level: Light/Medium
Tasting Notes: Lychee!! Caramel, Floral
**Available in 12 oz. bags only**
Give a warm welcome back to our limited Sumatra Co-Fermented w/ Lychee!
This one is definitely OUT THERE, so you’ve been warned! We managed to find enough diehard fans of this coffee last fall, so we decided to bring it back in a very limited amount. SO limited, that it’ll likely be gone within the next 2-3 weeks!
This experimental process comes from Central Sumatera Coffee (CSC), from the Bener Meriah Regency of Sumatra. It’s run by younger farmers, and they’ve shown a willingness to embrace new and wild ideas - like fermenting coffee with lychee in an anaerobic environment! The coffee cherries are picked and depulped, then fermented anaerobically in sealed containers for two days. The containers are then opened, lychee is added, and they are resealed for another 12 hours. The coffee is then de-hulled, washed, and laid out to dry to the appropriate moisture level for transport, and then it made its way over here to the U.S.
The outcome is certainly unique, and obviously very lychee-forward. We roasted it on the lighter/medium side to really highlight the lychee, and it brought out some nice caramel undertones and a bunch of florality.
We brought in a limited amount of this, and will only be selling it in 12 oz. bags. We expect that it will sell out well before Christmas, so grab a bag soon!