| 1 |
Sumatra
Robusta
Natural |
|
|
6.24 |
14.05
|
14.36 |
17.23 |
|
Cherry that is dried without being washed |
|
| 2 |
Sumatra Gayo
Arabica
Honey |
|
|
10.9 |
19.87
|
21.8 |
26.16 |
Sweet Floral, Bit Honey, Tropical Fruit (Lemon), Sweet Chocolaty, Cedar, Tea Like |
Parchment that is dried without being washed |
|
| 3 |
Sumatra Gayo
Arabica
Honey Anaerobic |
|
|
11.68 |
20.85
|
23 |
27.6 |
Apple, Brown Spice, Caramel, Cocoa, Herb-like, Juicy, Melon, Orange |
Parchment is fermented in container for 48 hours, and finally dried without being washed |
|
| 4 |
Sumatra Gayo
Arabica
Honey Anaerobic Hybrid |
|
|
12.46 |
21.82
|
24.2 |
29.04 |
Brown spice, Bit Honey, Sweet Floral, Tobacco |
2 stages of anaerobic fermentation: cherry is fermented in container, then hulled into parchment, before being fermented again in container, and finally dried without being washed |
|
| 5 |
Sumatra Gayo
Arabica
Honey Anaerobic Mosto |
|
|
14.79 |
24.74
|
27.8 |
33.36 |
Brown spice, honey, tobacco |
Parchment is fermented in container with yeast, and finally dried without being washed |
|
| 6 |
Sumatra Gayo
Arabica
Lactic Dry Hull |
|
|
14.79 |
24.74
|
27.8 |
33.36 |
Lime, Mint, Brown Spice, Watermelon, Apple |
Cherry and parchment is fermented with local yeast |
|
| 7 |
Sumatra Gayo
Arabica
Luwak |
|
|
23.35 |
35.44
|
41 |
49.2 |
Nutty, chocolaty, tobacco, lemony |
Cherry is fermented through civet’s digestion process |
|
| 8 |
Sumatra Gayo
Arabica
Natural / Dry Hull |
|
|
10.9 |
19.87
|
21.8 |
26.16 |
Fruity, Raisin, Nutty, Lemony, Berry Like, Long Citrussy |
Cherry that is dried without being washed |
|
| 9 |
Sumatra Gayo
Arabica
Natural / Dry Hull Anaerobic |
|
|
11.68 |
20.85
|
23 |
27.6 |
Brown Spice, Brown Sugar, Caramel, Grape, Herb-like, Orange, Pineapple |
Cherry is fermented in container for 48 hours |
|
| 10 |
Sumatra Gayo
Arabica
Semi Wash |
|
|
9.34 |
17.93
|
19.4 |
23.28 |
Fruity, Nutty, Slight Tropical Fruit, Choco |
Parchment is dried partially, dehulled, and finally dried completely |
|
| 11 |
Sumatra Gayo
Arabica
Semi Wash Anaerobic |
|
|
10.12 |
18.9
|
20.6 |
24.72 |
Caramel, Brown Spice, Chocolate, Brown Sugar, Sweet, Tamarind, Cocoa, Lemongrass |
Parchment is fermented in container for 36 hours, and finally washed and dried |
|
| 12 |
Sumatra Gayo
Arabica
Semi Wash Anaerobic Hybrid |
|
|
10.9 |
19.87
|
21.8 |
26.16 |
Banana, Nutty, Mint, Spice |
2 stages of anaerobic fermentation: cherry is fermented in container, then hulled into parchment, before being fermented again in container, and finally washed and dried |
|
| 13 |
Sumatra Gayo
Arabica
Wine (Soft/Blanced) |
|
|
13.23 |
22.79
|
25.4 |
30.48 |
Jack Fruit, Winey, Raisin |
Cherry is fermented aerobically and anaerobically alternately for 30 days |
|
| 14 |
Sumatra Mandheling
Arabica
Semi Wash |
|
|
9.73 |
18.41
|
20 |
24 |
Cinnamon, Green Apple, choco, nutty |
Parchment is dried partially, dehulled, and finally dried completely |
|
