GAYO Anaerobic Soft Natural (CAD $15/lb)

Origin: Indonesia

Region: Northern Aceh

Elevation: 1900-2100 masl

Variety: Ateng Super, Gayo 1

Grade: Grade 1 Arabica

Producer: Sariani Phurba

Processing: Karthikeyan Rajendran, World Coffee Champion

Process: Anaerobic Soft Natural

Cup Profile: Redcurrant, Cacao Nibs, Hibiscus, Pineapple

Cup Score: 88.00

Moisture: 11-12%

Harvest: April 2021

Size: 15kg (33lb) sack in GrainPro

SOFT Anaerobic Natural is an experimental coffee produced with the unique "Soft Natural" 72-hour anaerobic process (72 hours) in Bener Meriah Regency, Northern Aceh in Indonesia. It was grown by Sariani Phurba and processed by our friend and World Coffee Champion, Karthikeyan Rajendran.

You may remember Sariani and Karthik from our previous coffee YP Champagne Carbonic Maceration Natural. They have tag-teamed again and we're excited to have this coffee available.

About Anaerobic Soft Natural Processing

Soft Natural is the unique anaerobic processing method utilized by Karthikeyan Rajendran.

Step 1 - Cherries are floated and only ripe red cherries are hand selected, water is drained from the cherries for 1-2 hours.

Step 2 - Red cherries are placed into closed containers for 72 hours of anaerobic fermentation.

Step 3 - After fermenting for 3 days, the tanks are opened and the cherries are drained for 3 hours. The cherries are placed in a drying house to quickly reduce moisture levels to 11-12%. Cherries are turned every hour to promote fast and even drying.

Step 5 - After moisture levels reach 11-12% the cherries are placed in plastic bags for 3-6 weeks.

Step 6 - The cherries are finally ready to be hulled and hand picked.