SUMATERA: Solok Honey
Solok is a definite reference of great coffee, especially to consider how coffee processing is well regarded by the city. Solok passes two types of post-harvest processings, dry and wet.
After it is ripe, dry processing shows how coffee is picked and peeled from its red cod (cascara), leaving the pulp intact. Such processing results in the slow change of pulp colour from yellow-brown (honey processing), which then results in an intense taste character. The farmers’ processing skills of course do not stop at this dry processing method. The beans are then dried directly under the sun for 10 days (honey processing), until the water content of the bean decreases to around 12%. The climate of being located higher than 1,500 meters above sea level also influences the taste that delivers a sweet-sour sensory experience, much to the taste of citrus and various spices.
This coffee won Tanamera a Silver at MICE/RASV 2016 for the pour over single origin category.