Washed, is a classic!
How did this happen? I know, here is an explanation:
The cherries go into a concrete tub. The ones that float on the surface of the water, farmers catch and mark them as a lower quality product. What gets to us is the coffee that sank to the bottom of the tub of water – these cherries were more ripe, so they got a ticket to fly from Indonesia to the other side of the world. But before the coffee flies off the farm straight into the HAYB roaster, it ferments for 12-18 hours in a concrete tank filled with water. It is then left to dry on raised beds. This period lasts from 8 to 14 days, depending on the weather of the season. Coffees from washed processing are usually the most delicate in taste. It is no different here!
