Father's - Pegasing: Carbonic

Tasting Notes: Kombucha, Cascara, Cocoa Beans.

This Tim Tim and Gayo 1 coffee from Hendra and his family's Team Pegasing in Indonesia's Pegasing region is processed using carbonic maceration. The cherries ferment for 70 to 80 hours in sealed tanks infused with carbon dioxide, a method that enhances fruity complexity and lively sparkle. This results in an elegant cup with notes of kombucha, cascara, and cocoa beans.