Cafezal selected this coffee after more than 20 trials of different naturally fermented coffees from Indonesia. This coffee is produced by small farmers in the Aceh region and is fermented up to 36°C in a process that lasts between 55 and 62 hours. Enjoy this excellent product for drip or cold brew, as well as for espresso.
Region: Sumatra
Producer: Pantan Musara
Varieties: Abyssinia 3, Catimor & Typica
Drying process: Yeast Fermented
Altitude: 1500m - 1600m
Notes: Creamy with a delicate tea-like body. Long aftertaste of cherry blossoms and banana bread.
Recommended for: Filter, Cold brew, or Espresso
Cafezal selected this coffee after more than 20 trials of different naturally fermented coffees from Indonesia. This coffee is produced by small farmers in the Aceh region and is fermented up to 36°C in a process that lasts between 55 and 62 hours. Enjoy this excellent product for drip or cold brew, as well as for espresso.
Region: Sumatra
Producer: Pantan Musara
Varieties: Abyssinia 3, Catimor & Typica
Drying process: Yeast Fermented
Altitude: 1500m - 1600m
Notes: Creamy with a delicate tea-like body. Long aftertaste of cherry blossoms and banana bread.
Recommended for: Filter, Cold brew, or Espresso