This coffee from the Ribang Gayo Musara Cooperative presents a bright acidity and clean mouthfeel, which is accentuated by the processing method used. The cherries are picked and brought to the local washing station where they’re depulped and the bean is left to ferment overnight. The next day water is used to remove the remaining mucilage from the beans, which are then transported to raised beds, to dry in the sun for 15-20 days.
The cooperative is based in Aceh, with a thriving ecosystem that remains largely untouched. Overall, there is a lot of organic matter with natural shading and because of the remoteness of the area, farming practices are traditional and often organic.
The varietals Gayo 1 & 2 in this coffee were developed by the Ministry of Agriculture for their yield and disease resistance. Together with Ateng, Abyssinia and Tim Tim, they make up a large part of the specific, tropical flavour profile of this lot.
- Country: Rwanda
- Producer: Ribang Gayo Musara Cooperative
- Varietal: Ateng, Abyssinia, TimTim, Gayo 1 & 2
- Region: Aceh, North Sumatra
- Elevation: 1,500 - 1700 masl
- Processing: Washed
- Tasting Notes: Green grape, tangerine and melon.