Mbohang Lot #5 Yeast Anaerobic Natural

Tuang Coffee was founded by Andre Hamboer in 2014 in response to a growing need for fair farmer pay, transparency and better quality coffee in Manggarai. They provide training, tools, pre-financing, support and, ultimately, a fair price and market access to over 2000 coffee farmers of Manggarai and East Manggarai. 

This lot comes from a 600 hectare farm in the Mbohang village (1500masl) that grows yellow caturra, typica and kartika using dried grass, leaves, and pulped cherry skins for organic fertiliser.

Cherries are picked sent and for processing in Ruteng where they are sorted for quality. A starter culture is added before the cherries are placed inside tanks for anaerobic fermentation for around 240 to 360 hours. Fermented cherries then go to the drying beds for around 7-8 weeks until the moisture drops to 10%. The dried parchment is stored in sealed plastic bags and rested for around 3 months, before being hulled, sorted, packed and sent for export.