Novo Coffee
Tano Batak - Novo Coffee
- Regular price
- $17.50
- Regular price
-
- Sale price
- $17.50
- Unit price
- per
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Quantity Breaks
Quantity Breaks
| Quantity | Price |
|---|---|
| 24 + | $17.50 |
Details
Details
Tano Batak comes from the Lintong and Dolok Sanggul regions of Sumatra. This coffee is grown between 1400 and 1550 meters, making it some of the highest grown coffee in Northern Sumatra. Tano Batak uses a unique processing method called giling basah which is a traditional method of coffee processing native to Sumatra. In giling basah, or wet-hulled coffee, coffee cherries are picked, pulped, fermented, washed and then sun dried in their parchment. But before the coffee is fully dried, it is sold at market and then the parchment is hulled, still wet, at around 28-32% moisture content. The coffee then finishes drying in greenhouses to a 11-12% moisture content and is then sorted by hand.
Features
Features
- Klasik Beans Coop, Sumatra, Pactific
- Wet-hulled Typica/Ateng
- Tasting Notes: Sugar Cane, Cocoa, Cedar
Details
Tano Batak comes from the Lintong and Dolok Sanggul regions of Sumatra. This coffee is grown between 1400 and 1550 meters, making it some of the highest grown coffee in Northern Sumatra. Tano Batak uses a unique processing method called giling basah which is a traditional method of coffee processing native to Sumatra. In giling basah, or wet-hulled coffee, coffee cherries are picked, pulped, fermented, washed and then sun dried in their parchment. But before the coffee is fully dried, it is sold at market and then the parchment is hulled, still wet, at around 28-32% moisture content. The coffee then finishes drying in greenhouses to a 11-12% moisture content and is then sorted by hand.
Tano Batak comes from the Lintong and Dolok Sanggul regions of Sumatra. This coffee is grown between 1400 and 1550 meters, making it some of the highest grown coffee in Northern Sumatra. Tano Batak uses a unique processing method called giling basah which is a traditional method of coffee processing native to Sumatra. In giling basah, or wet-hulled coffee, coffee cherries are picked, pulped, fermented, washed and then sun dried in their parchment. But before the coffee is fully dried, it is sold at market and then the parchment is hulled, still wet, at around 28-32% moisture content. The coffee then finishes drying in greenhouses to a 11-12% moisture content and is then sorted by hand.