Indonesia Kerinci Anaerobic Natural

INDONESIA KERINCI ANAEROBIC NATURAL Origin: Indonesia Region: Sumatra, Kerinci Altitude: 1400-1700 MASL Coop: Koerintji Barokah Bersama Coop Varietals: Andung Sari, Sigarar Utang Process: Anaerobic Natural (dry fermentation 168h) With this Anaerobic Natural lot, coffee is first floated and separated by density before being laid on raised beds where workers remove underripe, overripe and damaged cherry. Then, ripe cherry is collected again and sealed in airtight, 20kg plastic bags that are stored in a cool, dry location (with temperatures between 18 and 22 degrees Celsius) for 7 days. After 7 days, cherry is again laid on raised beds to dry. The beds are located in domes that protect the coffee from rain or harsh sunlight. The parchment will dry here for around 20 to 23 days. When dry, the coffee is milled and sorted by hand.