Bener Meriah Lychee Coferment Sumatra

It's uncommon to encounter any infused or cofermented coffees outside a few select origins, so it's fun to take on coffees, especially ones from Sumatra, that undergo these sorts of high intervention processes. This coffee comes from Central Sumatera Coffee (CSC) through one of their estates in the Bener Meriah regency.

Because CSC operates their own estate in Bener Meriah, this allows them to have genetic isolation and grow more distinct varieties apart from catimor hybrids that are common in many smallholder farms in Sumatra.

This coffee has undergone several phases in processing starting with being depulped, anaerobically sealed and yeast inoculated with Lallemand Saccharomyces cerevisiae for 48 hours. Dried lychee fruit powder is then added and the coffee is resealed for an additional 12 hours. After fermentation, the coffee finally goes through the classic wet-hulling process to finish drying on raised beds.

Flavor

The cup profile is surprisingly clean with juicy lychee notes and sweet malic acidity that reminds us of Fuji apple, and at the same time with undertones of that classic wet-hulled process to really let the origin characteristics of Sumatra shine. 

Whether you're a fan of coferments or not, this coffee is super approachable and we think anyone can find something to love about it!

Process: Anaerobic, yeast innoculated, lychee coferment, & wet-hulled

Region: Aceh, Sumatra

Variety: Abyssinia "Rambung", Gayo 2 "Borbor", Typica

Altitude: 1442 masl

This coffee was sourced by Royal Coffee