Bener Mariah: Sumatra, Indonesia

This is a high intervention yeast-inoculated and anaerobically fermented coffee, both cofermented and infused with lychee fruit, and subsequently wet hulled. It hails from Bener Meriah, Sumatra, Indonesia.  This particular coffee is sourced from the estate of one small producer.  The estate mostly grows Typica and Abyssinia, but also grows S795. 

For this coffee in particular, they start with ripe red cherry which is pulped and placed in fermentation tanks for 14-16 hours. Then the coffee is added to sealed vessels with fresh water and Saccharomyces cerevisiae yeast sourced from Lallemand. On the third day of fermentation, freshly juiced lychee fruits is added. From this point the coffee is moved directly to drying tables without further flushing or soaking. At 55% moisture, a mixture made from the juiced lychee fruits is applied. After drying in direct sunlight to 25-30% moisture, the coffee is hulled and allowed to rest before shipping. The result is a mouthful in so many more ways than one: a yeast inoculated, anaerobic, inoculated, infused, wet hulled lychee coffee.

Flavor Profile

The result is a vibrant juicy coffee that exudes a lychee fruit flavor, augmented by notes of rose, dark chocolate, melon, and hibiscus.  The flavor profile is delightful and carries through at all roast levels.  This coffee is great for everything from iced coffee to pour-overs - even espresso (although we do recommend medium or dark roast levels for espresso to ease risk of channeling).

Source

• Central Sumatra Coffee Company
• Process:  Depulped, inoculated, cofermented with lychee fruit, and finally wet hulled.
• Region:  Suku Bener, Bener Kelipah, Bener Meriah Regency, Aceh, Indonesia
• Cultivar:  Typica, Regional Catimors
• Elevation:  4700 ft (High Elevation)

Flavors

• Lychee
• Dark Chocolate
• Rose
• Melon
• Hibiscus