Region: Simalungun, Sumatra
Variety: Sigarar Utang, Typica
Cane sugar, white grapes, fresh herbs, buttered toast and toffee.
This lot was produced exclusively for us by Lisa and Leo Wiriadjaja. They operate their own small farm: Lisa and Leo's Organic coffee and also source cherry from the surrounding area in Simalungun Sumatra to process. The coffees from this area they named after the Siamang forest that surrounds them, where Siamang Black gibbons and Thomas Leaf monkeys can often be heard.
Processed in the traditional Sumatra way, Deep notes of fresh herbs and spices are derived from the wet-hulling process called giling basah which is common in Sumatra.
We first tasted their wet-hulled coffee several years ago and were stunned with the complexity and clarity of the cup. Leo has been perfecting this drying process for more than a decade, and combined with their special fermentation process the call Nira, the coffees are truly some of the best of this style from Sumatra.
Nira is the name for the sweet sap used to make palm wine. They cultivate local Lactic Acid Bacterias and Sacchromyces Serveciae Yeast from this sap to inoculate the coffee with, the ferment the coffee under water in an oxygen free environment.