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Leci Lestari Manis

COUNTRY:

Indonesia

REGION:

Gayo, Bener Meriah

PRODUCERS:

AALAMIN, by CSC

VARIETAL(S):

Typica

PROCESS:

Anaerobic Co-Fermented Wet-Hulled

ALTITUDE:

1500 MASL

CUPPING NOTES:

Syrupy, Tropical Sweetness with Light Florals. Notes of Lychee Cheesecake and Oolong Tea with Jammy Finish

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Additional Info

Boy, are you in for a treat!

We’re extremely excited to bring you this exquisitely processed typica lot from our latest collaboration with Central Sumatra Coffee (CSC)
CSC’s inception was driven by a deep-rooted passion for agriculture and the potential of Sumatra and Aceh’s coffee farms. Over the past eight years, CSC has committed to producing traceable, sustainable coffee, focusing on excellence from cherry to cup. As a team united by a common vision, CSC has evolved from its early days to become a leading figure in the coffee industry, dedicated to offering exceptional coffee experiences to a global audience.

CSC-specialytbatch
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AALAMIN: Indonesia’s Coffee Innovation
AALAMIN emerges as a brand embodying the unique flavours and quality of Indonesian coffee. Designed to introduce innovation and transparency into the coffee post-harvest process, AALAMIN represents the rich character of CSC’s offerings, highlighting their distinct taste and aroma.

Revolutionising Traditional Processes
AALAMIN has adopted and enhanced the traditional wet hull method used in Sumatra’s Aceh province, incorporating microbial starter cultures during the wet fermentation process. This technique significantly improves the flavour profile, ensuring a superior cup quality. By adjusting the microbial composition, AALAMIN’s approach mitigates potential spoilage, enhancing the coffee’s organoleptic properties and reducing defects.

Focused on Microbial Innovation
Through the strategic use of microbial inoculation in coffee fermentation, AALAMIN influences the microbial ecosystem, increasing bacterial diversity while reducing fungal populations. This innovation leads to improved flavour development and spoilage prevention, establishing a new benchmark in coffee processing and quality.

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