72H LACTOBACILLUS FERMENTATION
|Bandung, West Java
|Wildan Mustofa, Atieq Mustikaningtyas
|Borbor, Sigarar Utang, Andung Sari, P88
|Extended Fermentation Natural Lactobacillus
Tangerine, apple, lavender.
Complex, intense and round with structured acidity.
This lot comes from the Frinsa Manis region, Indonesia, at 1400 masl.Wildan and Atieq, the farm owners, care for every detail of the harvest, bean selection, and processing to achieve clean and complex flavour profiles. The farm is equipped with modern machinery and its own washing station, allowing them to experiment with different processes. This lot has undergone a lactic fermentation process using lactobacillus before drying as a natural. Coffee fermented by lactic method has a complex and balanced character with malic acidity.