Sumatra Dry Process Ribang Gayo

This lot is made up of small-holder coffees in the Pantan Musara region of Aceh, who belong to a coffee cooperative called "Ribang Gayo Musara Cooperative". Farm altitude in this region starts at 1500 meters on the low end and tops out around 1700 meters above sea level. One unique aspect of this particular Sumatran coffee coop, is that they focus on processes like fully washed, natural and honey rather than the traditional wet-hulled that you mostly find from Sumatra. There's a greater financial return on these process methods, at least for the time being. They've refined their technique, each lot of coffee undergoing extensive hand sorting in order to prepare to grade 1 standards. The coop has also built large drying domes with both raised beds and patio space to dry their coffee. This is a full, dry process coffee, meaning the cherry and seed are dried whole. It takes a few weeks to fully dry the coffee, and the fermentation that occurs naturally, from the coffee fruit still intact with the bean, makes a big impact on the cup flavors. When done well, you're left with a fruited coffee unlike any wet-process coffee out there, and certainly a far cry from the average wet-hulled Sumatra.