This is a washed coffee with extended fermentation from the Aceh region of Sumatra, Indonesia. Produced by six smallholder farmers organized around the Kenawat Coffee Mill, this coffee comes from farms averaging less than 3 acres in size. The coffee undergoes a unique processing method: cherries are sorted and depulped, then undergo a 14-day dry fermentation in airtight containers, followed by an additional 3-day fermentation while submerged in water. The coffee is then washed and patio-dried to 11 percent moisture. Seventy percent of the producers are women from the Hutasoit tribe who maintain traditional village lifestyles.
