Indonesia’s humidity is in part responsible for the tendency to adopt the ‘wet hulled’ process that you are probably familiar with. It’s the process by which coffee is pulped and then dried down to 35% moisture, before hulling takes place when soft and dry. But rest assured that this is not all the region has to offer.
Wet-hulled processing
Of the whopping 600,000 bags of beans that are produced every year, some are in fact washed and some natural.
Washed processing
Natural processing
WASHED VS. NATURAL
You probably know that in the washed process the coffee beans have the fruit layer removed before the drying process begins, but in the natural process the coffee cherry is dried intact. Both give rise to a very different taste profile, and we just couldn’t choose a favourite between them. So we went with both.
We are proud to showcase Sumatra Ribang Gayo Washed and Ribang Gayo Natural.
THE LOW DOWN ON THESE HIGH ACHIEVERS
Here’s everything you need to know about these unusual coffees:
VARIETY: Abyssinia/Ateng
PROCESS: Natural
ORIGIN: Aceh Tengah
PRODUCER: Musara Cooperative
ALTITUDE: 1500-1700m
A TASTING NOTE
As always the two very different processes produce two different brews.
The taste of the Ribang Gayo Washed is delicate and nuanced. It has taste notes of raspberry, lemon and black tea and it has a brighter acidity than its twin. The Ribang Gayo Natural is highly intense and full of flavour. It has taste notes of melon, mango and a subtle hint of lime.
So if you’re looking for a fresh take on your brew, then these fresh beauties are for you.
