Pulu - pulu Natural Process

PULU PULU NATURAL PROCESS
Origin: Toraja Utara
Region: Eran Batu, Pulu Pulu
Altitude: 1800 - 2000 MASL
Variety: Typica
Processing Method: Natural
Drying Time: 40 Days
Pulu Pulu coffee is the culmination of a lot of hard work and a great collaborative team that involved in the process. Many hands make it possible for make your cup a reality. The red cherries are initially sorted and put straight into the floatation tank to wash off any excess dirt, while the fruit part is kept on. These cleaned cherries are then laid out on drying racks, spread out in a single layer and stirred twice an hour. Total drying time can take up to forty days under partly cloudy conditions. In the cup, it shows notes of tropical fruits. On the palate, it is pleasant wine-like acidity, with hint of chocolate.