INDONESIA - FRINSA ESTATE (HONEY SACCHARO)

This coffee is a honey batch, fermented with Saccharomyces cerevisiae, a species of yeast that has played a vital role in winemaking, baking, and brewing since ancient times. The process begins with the harvest of the cherries, which are sorted and soaked to remove any unwanted defects. Next, the coffee is placed in plastic bags, along with lactic acid bacteria and Saccharomyces culture. The bags are sealed and left to ferment in this anaerobic environment for three days. During the fermentation phase, the bags are turned to ensure uniform fermentation. The coffee beans are then pulped and dried on raised beds using the honey processing method, with the mucilage still attached. Depending on rainfall, drying can take anywhere from 14 to 20 days. Additional precautions, such as careful monitoring, are taken during the drying phase to ensure optimal results. This unique processing method creates a flavor profile with great sweetness, a syrupy texture, and a complex cup.