Process :

The cherries are placed in an airtight tank which is then fully injected with carbon dioxide to ferment for 72 hours. Then cherry is pulped and fermented in fermentation pool for 24 hours. After that they are washedsoaked and dried in the sun to a moisture content of 11-12%.

Indonesia might not be you cup of of coffee. With the long history from 18th century (thanks to Dutch East India Company) to the early 20th (I try not to talk about Kopi Luwak, it really isn’t a drink that you should consume), benefit by their famous semi-wash processes, Indonesian coffee had root a low acidy, heavy bodied, woody and spicy taste profile in our mind. Until we met Dandy, the person who manage to rank #4 with a score 88.75 at Cup Of Excellence Indonesien 21/22.

Amazed by the sweetness and how clean the samples are, we decided to bring you this Coffee and asked Dandy Dharmawan so many questions. So here’s some detail and a little interview bellow.