Indonesia Co-Fermented Melon

An Indonesian Caturra and Bourbon lot fermented with fresh melon. It smells and tastes of ripe melon, with tropical fruit, clean sweetness and the soft herbal note Indonesian coffees are known for.

The story

Grown at 1,100–1,600 m. Melon goes in during fermentation, then the coffee is wet-hulled (giling basah), the traditional Indonesian method of removing the parchment while the bean is still moist. Wet hulling gives the smooth, heavy body; the melon adds the fruit on top.

In the cup

Melon up front, tropical fruit behind it, gentle herbal depth and a smooth, rounded body. Sweet, mellow, very easy to drink. Roasted medium for filter, and excellent iced. For a deeper, wine-like Indonesian, try Indonesia Extended Fermented.