NOTES: PAPAYA / WINE / CHOCOLATE
 
Farm: Ijen HIghlands
Cultivation altitude: 1100 - 1500 m.a.s.l.
Variety: Komasti, Andungsari, Bourbon, Kartika, Abysinia
Processing: Anaerobic natural 168h
SCA Cup Score: 88
 
The sorted cherries undergo anaerobic fermentation for 168 hours in temperature-controlled tanks. This allows subtle flavors to develop as sugars break down into acids and aroma compounds. When fermentation is complete, the beans are washed again and laid out to dry slowly in the sun for 7-10 days. Skilled workers frequently turn and check the beans to ensure even, consistent drying.