Sumatra Lychee Co-Ferment

Cosmic Curations Release No. 10

250g bag of whole bean coffee

Origin: Sumatra
Region: Suku Bener, Bener Kelipah, Bener Meriah Regency, Aceh, Indonesia
Elevation: 1442 masl
Cultivar: Abyssinia “Rambung”, Gayo 2 “Borbor”, Typica
Producer: Asbi’s estate in association with the Aalamin brand and Central Sumatera Coffee company (CSC)

This is a high intervention coffee cofermented with lychee fruit from Bener Meriah, on the island of Sumatra in Indonesia, produced by Asbi’s estate in association with the Aalamin brand and Central Sumatera Coffee company. 

The coffee cherries from this microlot are picked and carefully sorted before being depulped and fermented anaerobically in sealed containers with the addition of Lallemand Saccharomyces cerivisiae, for a total of 48 hours. Once the first fermentation cycle was complete, the containers were opened, dried lychee fruit powder was added, and then they were resealed for another 12 hours. After the full multi-stage 60-hour fermentation, the containers were opened, the parchment washed clean and moved directly to raised screen tables to dry. Once the parchment dried to 35% moisture content it was de-hulled (this is the wet-hulled part) and allowed to finish drying as a raw seed on the raised tables. 

When green this coffee has a big aroma of hibiscus tea with light hints of peppermint. Roasted this gives way to hints of bubblegum, pear, white peach, and just an overall light, pleasant floral note without being perfumy. It's a lot less intense than other lychee co-ferments I have tried. There isn't anything being hidden by the advanced processing here. Everything is complementary to everything else.