Specialty Coffee Los Muertos Indonesia Anaerobic 250g

Species: Arabica

Variety:  Abyssinia, Ateng, Caturra, Gayo, Timtim, Typica

Attitude: 1 300 - 1 600 m

Harvest period: April - June

Process: Anaerobic fermenation

Drying: Patios

Roast: City light

Acidity: Mid (3/5)

Cupping score: 87,25

Tasting profile: Orange, tropical fruit, dark chocolate

In 2019, Aulia Kahfi place 9th in the Sumatra Prestige Cup for his excellent Wet-Hulled lot. We are thrilled to continue purchasing from him.

Aulia cultivates coffee on Rakyat Farm, which he inherited from his family. He has been involved in coffee production since his early teens but has always had a unique interest in specialty coffee.

Anaerobic coffee is processed using anaerobic (oxygen-free) fermentation. This process is a relatively new trend in the coffee industry, offering entirely unique and diverse flavors.

Under normal circumstances, coffee beans ferment naturally in the air, where bacteria and yeasts help convert sugars in the fruit into acids. This process helps shape the final taste and aroma of the coffee.

In anaerobic fermentation, however, coffee cherries (including the bean) are placed in containers, which are then hermetically sealed. This means that any bacteria or yeasts present must ferment without access to oxygen. This process leads to the formation of different kinds of acids, which can influence the final taste and aroma of the coffee.

The result of the anaerobic process is coffee with unique flavors and aromas, which can include atypical tones such as tropical fruit, yeast, wine, yogurt, or caramel.