Product Description
Origin: Malaysia
Region: Ranau, Sabah
Producer: Sabarica Coffee
Varietal: Catimor
Process: Anaerobic Natural with Tapai Yeast
Elevation: 1,300 – 1,450 masl
Roast Level: Medium
Tasting Notes: Cacau Nibs, Passionfruit, Syrupy Wine, Thick Body
As Sabarica founder Jackz Lee continues to work tirelessly to improve coffee plantation and production in the area, his efforts are apparent with the crops — the coffee just keeps getting better.
This particular lot is a fine example of innovative processing. Tapai yeast is ground into a fine, powdery form and sprinkled evenly over the harvested cherries. Then, the coffee cherries are transferred into a fermentation tank, where fermentation takes place at a controlled temperature of 16 - 25 °C indoors for 5 days. After fermentation, the cherries are dried for 2 – 4 weeks, depending on weather condition. Once the cherries reach a moisture content of 10 – 13%, they are placed in bags and stored indoors at a stable temperature until they are ready to be hulled and sorted for orders.
Note: only tapai yeast is used in the processing, not tapai itself — no alcohol is involved in the process.
