Processing: Organic washed aroma: citrus and caramel
Notes: Dark chocolate and spices
Area: Padang
Altitude: 1000-1500 m above sea level
The traditional processing method for the island of Sumatra is the so-called “wet hulled”, in the local language Giling Basah. This process consists of an initial fermentation of the drupes for 12-18 hours, a pulping and an initial drying of 5-6 hours. The parchment is then removed when the humidity is still between 30% and 40% and the drupes are then dried without the parchment until they reach a final humidity of 13%. This process allows to obtain the typical bluish-green colour of green coffee and a cup profile with an intense body and moderate acidity.
Ketiara is a women-led cooperative founded in 2009 by 32 founding members. Today it has almost 2000 smallholder farmers and Ibu Ramah is the president. So it is not just about coffee trading, but also about promoting value and passion to celebrate women in the coffee business.
Recommended coffee/water ratio:
ESPRESSO: 15g for double espresso
MOKA: 15g 3-cup moka
FILTER: 18g for 300ml (2 cups)
