INDONESIA KERINCI NANA LACTIC

Indonesia's specialty coffee growers scene showed rapid growth for the last 5 years. Driven by young and passionate coffee growers, the local coffee industry experiences massive movement in terms of coffee growing and processing. The young generation is getting more interested in exploring the potential of Indonesian coffee through countless experimental processes. For coffee processors like Pak Aziz, he began working with lactic fermentation to explore coffee potential through usage of microbes in fermentation.

Natural is hardest processing to master when it comes to tropical climate. Pak Aziz pushing natural process further by adding lactic acid into natural anaerobic fermentation. It introduced certain bacteria strain that create such a sweeter flavour with complex tropical fruits notes and progressive taste profile. This particular lot went through 72 hours of natural anaerobic fermentation before drying process for another 2-3 weeks.

Coffee remains one of agriculture’s most intriguing expressions and each harvest brings a renewed spectrum shaped by climate and the people who tend it. This latest picking carries a gentle fermented character with notes of bubblegum sweetness and berry candy. As the cup cools the tropical flavours open with ease, with watermelon and honeydew guiding a bright acidity that recalls red guava and soft strawberry candy. A touch of red raisin tartness stays on the finish while the lactic natural process adds a darker fermented depth similar to licorice which draws you back into the character of Sumatra. We are glad to have Nana Lactic return to our offering, a coffee that stands entirely on its own.