The farmers of Ketiara produce Caturra, Typica, Bourbon, and Catimor varieties using the traditional wet-hulled process of Indonesia, which means that the protective “parchment” is stripped at virtually the same time as the fruit and the still-wet beans are laid out on patios to dry out. They turn a dark green and take on “earthy” flavor notes. The coffee is then fermented, washed and carefully dried before the shell is removed.
This is a great coffee. Mildly acidic, grapefruit/lime rind, finish is deep with cocoa and musk without a burnt aftertaste --- not over roasted...just right!!