Variety: Ateng Super, Gayo 1, Tim Tim, Abyssinia
Process: Champagne YP (Yeast Process) Carbonic Maceration Natural
Fermentation Time: 22 days
Yeast: Premier Cuvée
Drying: After fermentation, cherries are placed in drying house for quick moisture reduction by being turned every hour
Farm: Batu Lonceng, Maribaya
Producer: Sariani Phurba; Karthikeyan Rajendran (World Coffee Champion 2017)
Elevation: 1400 - 1500 MASL
Flavour Notes: Tangerine, Rose, Red Fruits, Chocolate
2017 World Coffee Champion Karthikeyan Rajendran used Champagne YP Carbonic Maceration Natural (yeast process) to challenge typical perceptions of Sumatra coffee with present a mind-blowing experience. The significance of its labour-intensive procedures heightens the coffees’ characters of juicy orange and red fruits, it also has a rose aroma and a chocolatey finish.
This is the truly mindblowing Sumatran - who knew Sumatran coffee can taste like a Fruit Explosion, supported by so much depth and intensity, and a deep Honey-like sweetness!