REGION: Central Aceh, Sumatra
HEIGHT: 1,700 m.a.s.l
VARIETY: Caturra, Catuaí, Typica
PROCESS: Wet threshing
Spicy, cane sugar, lemon, chocolate, fruity, low acidity, medium body.
Indonesian coffees are characterised by their earthy, woody, and smoky flavours and aromas. They are usually full–bodied and low in acidity. The most widespread cultivation technique is under shade.
The semi–washed bean process, or Giling Basah as it is called in Indonesia, consists of, once the beans have been harvested, they are left overnight to ferment. The beans are then washed and left to dry so that they reach a maximum moisture content of 30%. After this process, the beans are threshed to remove the parchment, but very gently, as the beans are very fragile at this point.
The grains are then left to dry until they reach 10–11% moisture content. They are different in appearance from other washed beans, such as those from Ethiopia, whose green is light but intense and very clean. These beans have a darker colour with bluish tones.
This Giling Basah method is used to balance the drying of the beans in very humid areas due to heavy rains.
Ideal for espresso and mocha preparations, both on its own and with milk.