Sumatra’s indigenous coffee-processing technique, known as wet-hulled processing, creates less fruity coffees with lower acidity big body. This coffee expands on typical Sumatran flavors with its deliciously sweet and heavy stone-fruit character. It is called the Triple Pick because it is laboriously hand-sorted three times to remove defects.
Tasting notes: Plum jam, chocolate, gingerbread, cedar. Sweeter than many Sumatran coffees.
Processing Method: Wet Hulled
Elevation: 1300-1600 Meters
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