Pegasing - Thermal Shock Washed

Summary

This coffee from the Pegasing region of Indonesia is produced by smallholders and processed at the Pegasing Washing Station using a Thermal Shock Washed method. The cherries undergo four rounds of sorting, two-stage fermentation with warm then cold water thermal shock, and 20-25 days on raised beds in a drying tent. The Abbysinia variety, traceable to Ethiopian landraces, yields vibrant, complex flavors of dried apricot, fig, and pink lady apple with maple-like sweetness, a clean profile, and bright acidity.

Details

Format

Bean

Decaffeinated

No

Producer

smallholders in Pegasing

Altitude

1400 - 1700 m.a.s.l

Variety

Abyssinia

Notes

Apricot, Fig, Apple

The roaster

Black & White

Black & White is a Raleigh, North Carolina roaster with a refreshingly simple creed: 'If it tastes good, it is good.' They hunt down the most interesting coffe…