Indonesia Gowa Molino Red Honey proces

CARING FOR OUR COFFEE'S FUTURE

Indonesia's coffee is some of the best in the world, but several limitations have prevented it from gaining the reputation we believe it deserves; crop competition, low prices, and lack of infrastructure have taken farmers to mainly produce commodity or no coffee at all. Enrekang is no exception. It has been mostly ignored and forgotten; ignored by the market, overlooked by its farmers, but not by all. Yolan Tirta wondered what could happen if the future of specialty coffee was secured; could this become a reliable source of income for farmers? What other steps could he take to secure this future? In 2010, he did the transition to specialty coffee in the region, and started planting varieties. So far, they've invested in drying domes, mills, and warehouses for their farmer partners.

CULTIVARS

S795

ELEVATION

1600-1850 meters above sea level.

NOTABLE

This is a family enterprise initiated by Yolan Tirta, who is a new generation farmer that believes in the future of specialty coffee. They’ve invested in drying domes, a mill, and warehouses for their farmer partners.

PROCESSING

Fully Washed: cherries are harvested at their ripest point, pulped that same day, and transferred into a washing station where coffee is fermented under water for 14 days. Coffee is then dried on racks under a closed roof hut.

Anaerobic Natural: cherries are harvested at their ripest point, stored in anaerob bags for 4-6 days, or until there is hint of banana flavour. They are then dried in a closed air drying hut for 24- 27 days.

Red Honey Proces: Red honey processed coffee is a method where coffee cherries are pulped to remove the skin, but about 50% of the sticky fruit pulp (mucilage) is left on the bean while it dries. This middle-ground process creates a cup with heavy body, pronounced natural sweetness, and vibrant fruit notes