{"product_id":"sumatra-lychee-co-fermented-infused-wet-hull-bener-meriah","title":"Sumatra Lychee Co-Fermented \u0026 Infused Wet Hull Bener Meriah","description":"\u003ch3\u003eAbout the Coffee\u003c\/h3\u003e\n\u003cdiv class=\"flex gap-2 py-2.5 border-t border-stone-dark\/20\"\u003e\u003cspan class=\"w-24 text-footnote shrink-0\"\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e: \u003cspan\u003eLychee, Honey, Orange Zest, Black Cherry, Black Tea\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"flex gap-2 py-2.5 border-t border-stone-dark\/20\"\u003e\n\u003cspan class=\"w-24 text-footnote shrink-0\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: \u003c\/span\u003e\u003cspan class=\"flex-1 text-footnote\"\u003eCentral Sumatera Coffee (CSC)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"flex gap-2 py-2.5 border-t border-stone-dark\/20\"\u003e\u003cspan class=\"w-24 text-footnote shrink-0\"\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: \u003cspan\u003eSuku Bener, Bener Kelipah, Bener Meriah Regency, Aceh, Indonesia\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"flex gap-2 py-2.5 border-t border-stone-dark\/20\"\u003e\u003cspan class=\"flex-1 text-footnote\"\u003e\u003cstrong\u003eCultivar\u003c\/strong\u003e: Typica\u003cbr\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e: \u003cspan\u003e1442 masl\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"flex gap-2 py-2.5 border-t border-stone-dark\/20\"\u003e\u003cspan class=\"flex-1 text-footnote\"\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Anaerobic Jasmine-infused \u0026amp; Co-Fermented and Wet-Hulled\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"flex gap-2 py-2.5 border-t border-stone-dark\/20\"\u003e\n\u003cspan class=\"flex-1 text-footnote\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003ch3\u003eAbout the Coffee\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThis is a high intervention flavored green coffee, both co-fermented and infused with lychee, from Bener Meriah on the island of Sumatra in Indonesia, produced by the Central Sumatera Coffee company.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe flavor profile very lychee forward, with a little bit of sweetness and floral notes that elevate the profile even more. We tasted honey, some rose water, and subtle notes of black tea under the jammy lychee flavor.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout the Producers and Region\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-contrast=\"none\"\u003eThis is an estate-grown coffee from Aceh Province, Sumatra’s most famous and prolific for specialty wet-hulled profiles. Unlike almost all other wet hull coffee, however, this microlot uses a unique processing style that includes multiple fermentation additives like yeast and powdered flower to achieve a totally distinct, heavily flavored coffee with marmalade sweetness and sweet, fresh, jasmine aromatics.\u003c\/span\u003e\u003cspan data-ccp-props='{\"134245418\":true,\"134245529\":true,\"201341983\":0,\"335559738\":240,\"335559739\":0,\"335559740\":240}'\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-contrast=\"none\"\u003eCoffee is grown all over Aceh and is particularly concentrated in Bener Meriah and Bener Kelipah regencies. The vast majority of it is smallholder grown and gradually consolidated through local processors and millers, blending their immediate communities or trading batches of coffee between one another until an exporter buys them up. Central Sumatera Coffee (CSC) is an exception to this. They operate a 100-hectare estate right in Bener Meriah regency, where they can control the genetics, harvesting, and post-harvest techniques to perfection. Coffees like this one, luxuriously creamy, floral, and uniquely perfumed with (you guessed it) the fragrance and flavors of fresh jasmine flowers, are only possible in the hands of exacting processors like CSC.\u003c\/span\u003e\u003cspan data-ccp-props='{\"134245418\":true,\"134245529\":true,\"201341983\":0,\"335559738\":240,\"335559739\":0,\"335559740\":240}'\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan data-contrast=\"none\"\u003eSumatra's Aceh Province\u003c\/span\u003e\u003c\/b\u003e\u003cspan data-ccp-props='{\"134245418\":true,\"134245529\":true,\"201341983\":0,\"335559738\":240,\"335559739\":0,\"335559740\":240}'\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-contrast=\"none\"\u003eAceh (pronounced AH-CHEY) is the northernmost province of Sumatra. Its highland territory, surrounding Lake Tawar and the central city of Takengon, is considered to be the epicenter of one of the world’s most unique coffee terroirs. \u003c\/span\u003e\u003cspan data-ccp-props='{\"134245418\":true,\"134245529\":true,\"201341983\":0,\"335559738\":240,\"335559739\":0,\"335559740\":240}'\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-contrast=\"none\"\u003eCoffee farms in this area are managed with the experience of many generations of cultivation, while also harmoniously woven into their surrounding tropical forests. The canopies are loud and fields are almost impenetrably thick with coffee plants, fruit trees, and vegetables, all of which are constantly flushing with new growth. Year-round mists and rain showers never cease, farm floors are spongy and deep with layered biomass, and almost every square meter of the region seems to exude life. Nothing is ever still. Including coffee ripening, which occurs ten months out of the year. \u003c\/span\u003e\u003cspan data-ccp-props='{\"134245418\":true,\"134245529\":true,\"201341983\":0,\"335559738\":240,\"335559739\":0,\"335559740\":240}'\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan data-contrast=\"none\"\u003eCentral Sumatera Coffee\u003c\/span\u003e\u003c\/b\u003e\u003cspan data-ccp-props='{\"134245418\":true,\"134245529\":true,\"201341983\":0,\"335559738\":240,\"335559739\":0,\"335559740\":240}'\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-contrast=\"none\"\u003eCentral Sumatera Coffee (CSC) is a young group, with young leadership. It was originally founded in 2015 by Enzo Sauqi Hutabarat, an urban university student. Aware of the growing demand across greater Indonesia for Sumatra’s best coffees, he gravitated toward Aceh as a culture and potential business environment. Until 2020 CSC only sold coffee domestically, but starting in 2021 they began to export as well, selling bits of coffee to the Middle East, Europe, Asia, and finally, in 2024, the United States, via Royal Coffee, for the first time. \u003c\/span\u003e\u003cspan data-ccp-props='{\"134245418\":true,\"134245529\":true,\"201341983\":0,\"335559738\":240,\"335559739\":0,\"335559740\":240}'\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-contrast=\"none\"\u003eCSC buys coffee from smallholders like a typical processor does. However, CSC also operates three large estates of about 100 hectares each: one in Bener Meriah, where this lot was produced; as well as two others in North Sumatra province, near Lake Toba, and one in Bali. Their farms are organized varietally, allowing them to maintain unique genetic separations during harvest and processing. \u003c\/span\u003e\u003cspan data-ccp-props='{\"134245418\":true,\"134245529\":true,\"201341983\":0,\"335559738\":240,\"335559739\":0,\"335559740\":240}'\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-contrast=\"none\"\u003eTypical smallholder coffee in Aceh tends to be a blend of cultivars, most of which are catimor hybrids, and this gives much of the area’s coffee a set of common characteristics that can be hard to transcend for a single producer. In CSC’s case, they have the genetic isolation, and the volume from such a large estate, to help them produce something unique. Even with similar processing styles as the collectors and coops around them. This estate in particular is planted with newly planted Abyssinia seedlings (most likely the AB7 or “Rambung” variety), and what’s called Gayo 2 or “Borbor”, a poorly-defined cross between Timor hybrid and Bourbon. These trees are less than six years old and are very productive.\u003c\/span\u003e\u003cspan data-ccp-props='{\"134245418\":true,\"134245529\":true,\"201341983\":0,\"335559738\":240,\"335559739\":0,\"335559740\":240}'\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan\u003e“Lychee Process”\u003c\/span\u003e\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCSC manages processing on their own estates. The Bener Meriah estate employs 30 pickers during harvest months, and six specialists for processing. Most of their estate coffee is wet-hulled in the traditional fashion, but this microlot took an entirely different route, blending multiple unique fermentation techniques to augment the final cup, and ultimately processed as a semi-washed. \u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAfter picking, the cherry was depulped and fermented anaerobically in sealed containers with the addition of Lallemand \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eSaccharomyces cerivisiae\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e, for a total of 48 hours. Once the first fermentation cycle was complete, the containers were opened, dried lychee fruit powder was added, then resealed for another 12 hours. After the full multi-stage 60-hour fermentation, the containers were opened, the parchment washed clean and moved directly to raised screen tables \u003c\/span\u003e\u003cspan\u003eand lightly coated with an infusion of powdered lychee \u003c\/span\u003e\u003cspan\u003ewhile drying. \u003c\/span\u003e\u003cspan\u003eThis infusion is made with an extract of real dried lychee in a solution of propylene glycol, which carries the delicate flavors of lychee into the substrate of the coffee seed. The carrier is completely destroyed during roasting, leaving behind the complex lychee aromatics.\u003c\/span\u003e\u003cspan\u003e Once the parchment dried to 35% moisture content it was de-hulled (this is the wet-hulled part) and allowed to finish drying as a raw seed on the raised tables.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout Sumatra Coffee Quality\u003c\/h3\u003e\n\u003cp\u003eGreen coffee from Sumatra is classified into different grades depending on the number of defects present in an unroasted coffee sample of 300 grams. The highest, Grade 1 TP, signifies that the coffee was triple-picked, referring to how many times the beans were hand-sorted, and less than five defects were found per sample. Similarly, Grade 1 DP (double-picked) signifies less than nine defects were present. For a Grade 1 Indonesia green coffee without a TP or DP mark, less than 11 defects were found per sample. The grading system spans grades 1 to 6.\u003c\/p\u003e\n\u003ch3\u003eAbout Indonesian Green Coffee\u003c\/h3\u003e\n\u003cp\u003eThe key Indonesian green coffee regions include Aceh, North Sumatra, South Sulawesi, West Java, Bali, and Flores. Java, in particular, is renowned for its pivotal role in spreading coffee production across the Indonesian archipelago. While regions like Sulawesi and Sumatra boast a long history of coffee cultivation, Bali represents a relatively newer coffee-growing area, primarily known for its small-batch, limited-scale coffee production. \u003c\/p\u003e","brand":"ThisCoffeeLife","offers":[{"title":"12 oz","offer_id":50530907947200,"sku":null,"price":28.0,"currency_code":"USD","in_stock":true},{"title":"6 oz","offer_id":50530907979968,"sku":null,"price":14.0,"currency_code":"USD","in_stock":true},{"title":"5 lb","offer_id":50530908012736,"sku":null,"price":140.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/4391\/8987\/files\/Sumatra_Lychee-Bag.png?v=1792378497","url":"https:\/\/www.thiscoffeelife.com\/products\/sumatra-lychee-co-fermented-infused-wet-hull-bener-meriah","provider":"ThisCoffeeLife","version":"1.0","type":"link"}