Aroma
Plum - Cherries
Taste
Candied citrus fruits - Maple syrup
Grinding
Quantity
Price
14,75€
Description and details
Selected single-origin produced exclusively from the beans of the plants of women cooperative members and is named after them, just as the proceeds are invested in programs benefiting women. To best guarantee quality, the time between harvesting and processing is never more than 12 hours.
When the coffee arrives at the processing plant, the parchments are dried on raised beds and processed with the Wet - Hulled method, which involves the removal of parchment from the beans before complete drying.
A coffee that has become very popular for its aroma of plums and cherries but also for its taste of candied citrus and maple
syrup.
Origin: Indonesia Botanical
species: Arabica
Variety: Gayo
Production area: Aceh Tengah, Ache
Altitude: 1,240 - 1,560 masl Treatment
process: Wet hulled
Classification: QUEEN - WETHULLED
Roasting:
· slow, to give each bean the right amount of time to develop and a perfect texture
· light, to respect its quality and bring out all its individual nuances
· dedicated to single-origin and
· 100% artisanal order, exclusively handcrafted by the more than 20 years' experience of a true artisan roaster
Organoleptic/Sensory Analysis
Aroma
Plum, Cherries
Acidity
Balanced, with red fruit
Body
Delicate and intense
Taste
Candied citrus fruits, maple syrup
Aftertaste
Persistent and complex
Score
86.25
SUMATRA QUEEN KETIARA
This select single-origin is grown in the shaded, tropical forests of Sumatra's Aceh Gayo plateau in the tropical forests of the Gayo region on the edge of the Leuser National Park to protect the local ecosystem.
It is produced by the Kopepi Ketiara cooperative, entirely led by women and committed to fair trade practices thanks to which their products are organic and Fairtrade certified, made from beans sourced exclusively from the plants of the cooperative's female members and is named in their honour, and its proceeds are reinvested in programmes that benefit women.
Maximum care is taken at all stages and to best guarantee quality, the time between harvesting and processing is never more than 12 hours.
When the coffee arrives at the processing plant, the parchments are dried on raised beds and processed with the Wet Hulled (or Giling Basah) method, which involves the removal of the parchment from the beans before complete drying. A coffee that has also been very popular in international competitions, obtaining high scores.
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