GAYO Anaerobic Soft Natural (CAD $15/lb)
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
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.