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Revel in the big notes of dried fruits, spice and milk chocolate topped off with a creamy finish. The Galling-Basah process is unique to Sumatra and involves three steps, depending on moisture content: ‘Gabah’, wet parchment coffee which is dried immediately and hulled; ‘Labu’, wet green beans at about 30-40% humidity; and finally, ‘Assalan’, which is exported at 12-13% humidity.
Intensity 5/5Origin: IndonesiaRegion: Aceh Province, SumatraEstate:Permata Gayo MandhelingVariety: Tim-tim, Bourbon & AtengCoffee kind: 100% Arabica, Speciality Coffee, Fairtrade and OrganicSCAA: 84Altitude:1200-1600mProcess:Galling-BasahRoasting level: darkTaste notes: dried fruits, spice, milk chocolate
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