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Funky & fermenty
Sweet green pea’s & herbs
Raw chocolate
Station: Sadayana
Processing: Anaerobic natural
Variety: Ateng
Importer: Sucafina specialty
Rob says: A little extra info on the SADAYANA processing and variety:
Processing – Anaerobic Natural This experimental lot is processed using a 72-hour anaerobic fermentation in sealed barrels with a one-way valve, then dried on raised beds. Once a novel approach, this method is now common across many washing stations worldwide. The result is a cup with elevated sweetness and a gentle lactic acidity.
Variety – Ateng (Ateng Ijo & Ateng Coklat) Grown at 1,400–1,700 masl, Ateng is a Catimor-derived variety with both Arabica and Robusta heritage, and unique to Indonesia. It’s relatively new to us and known for its resilience and distinct flavor potential.
