This estate-grown coffee comes from Aceh Province in Sumatra, specifically from the Bener Meriah regency. Produced by Central Sumatera Coffee on their 100-hectare estate, this coffee features a unique processing method combining anaerobic fermentation, yeast inoculation with Lallemand Saccharomyces cerevisiae, and co-fermentation with dried lychee fruit powder. After depulping, the coffee was fermented anaerobically for 48 hours with yeast, then co-fermented with lychee powder for another 12 hours. Following the 60-hour fermentation, the parchment was washed and dried to 35% moisture, then wet-hulled and finished drying as raw seed. The result is a distinctive coffee with perfume-like fragrances and sweet, fresh lychee fruit characteristics.
