Indonesia Gunung Tujuh Anaerobic Honey Espresso Passport Specialty Coffee Despite the widespread dissemination of

Despite the widespread dissemination of seeds and seedlings by CATIE in the 1960s

The fermentation occurred for 7 days until the pH level dropped to 3

The labour required was significant

Process:  Anaerobic Natural

the coffee undergoes hand sorting for a duration of 2-4 hours

Indonesia Gunung Tujuh Anaerobic Honey Espresso Passport Specialty Coffee Despite the widespread dissemination ofIndonesia Gunung Tujuh Anaerobic Honey Origin: Indonesia Region: Kerinci Sumatra Altitude: 1400 1700 meters above sea level Owner: 320 members of Koerintji Barokah Bersama Cooperative Variety: Andung Sari, Sigarar Utang Process: Anaerobic Honey Tasting Notes: Sweet and silky body with clean finish. Notes of honey, milk chocolate and lavender. The 320 members of the Koerintji Barokah Bersama Cooperative live and farm on a plateau that sits at the foot