KéCé ·
Beans ·
Processing 'Wine'
The wine processing method is very rare. While similar to natural wash, the main difference is that the coffee beans are kept under sunlight for longer. The natural process sees coffee beans dried in the sun for about 2 weeks.
The wine processing method requires more time compared to the natural process and takes up to 60 days. More time, labour are patience are needed to produce wine coffee.
After 60 days, coffee cherries start to resemble raisins and are then collected, sorted,...
Processing 'Wine'
The wine processing method is very rare. While similar to natural wash, the main difference is that the coffee beans are kept under sunlight for longer. The natural process sees coffee beans dried in the sun for about 2 weeks.
The wine processing method requires more time compared to the natural process and takes up to 60 days. More time, labour are patience are needed to produce wine coffee.
After 60 days, coffee cherries start to resemble raisins and are then collected, sorted, and de-pulped. After this, these coffee beans are dried up again to achieve the desired moisture content level - in this case 11%-12%.
Coffee beans used in wine processing are harvested not at the peak of harvest but two weeks after. This results in a more active fermentation and a higher concentration of sugar, which makes coffee taste like wine. This wine taste is one of the most distinctive characteristics of wine-processed coffee.
Variety 'Kartika'
This coffee’s variety is called Kartika, an acronym of Kopi Arabika Tipe Katai - which literally translates to “Coffee Arabica Type Catuai.” Kartika is the local Indonesian mutation of the South American Catuai, and is widely considered to have a uniquely excellent flavour profile.
Profile:Arabica Lini - S 795
Weight: 250 grams
Area: Temanggung | Java
Varietal: Kartika
Altitude: 1500 - 1800 MSL
Moisture level: 11% - 12
Processing: Wine processed, Omniroast
