Notes: Cocoa, lychee, melon, muscat grape, sherbet sparkle
Process: SP Thermal Shock CM
Varietal: Sigararutang, Linea S 795, Ateng Super
Region: West Java
Indonesia Natcha9 Mt Gede
$35.00Price
Located in West Java Indonesia, Mt gede stands at a an altitude of 1450 masl and known for its amazing coffee growing conditions. Coffee's harvested in this area are famous for thier floral flavour profile and delicate aromas. These qualities are enhanced in this controlled process involving aThermal Shock followed by a Carbonic Masceration using White Wine Yeast for 42 hours.
How it is made as quoted by the team at Natcha.
- 1st we select the cherry with certain brix from certain area ex Mt Papandayan
- then we do dry thermal shock inside our drying dome @65celcius for 6 hours plus dehydration machine until the cherry become like raisin
- then soak with a bit of water inside drying dome
- then pulped them
- then we do like vanilla bean curing (covering the puplped cherry to keep the moisture) for 24 hours
- then into the CM Chamber and add the yeast for 36-72 hours, inject co2 each 3 hours
- drying the parchment - wet hulled - drying green beans