For the adventurous coffee drinker, this coffee offers complexity in every sip when consume hot and warm, even cold!
Coffee Farm: Ratawali, Gayo Highlands (Indonesia)
Varietal: Typica and Super Ateng
mASL: 1,400 - 1,700 masl
Process: Honey Process
After depulping coffee, coffee producers would then keep these coffee in a bag and left to ferment in a darkroom for at least 48 hours (hence the name 48). The coffee is then dried on an African raised bed with its mucilage on for 28 - 35 days inside the green house.