This coffee is from a mill in Bukit Paniisan, which works with around 200 smallholders. The mill provides technical and financial help to the farmers, and it's set up to do many kinds of processing. This one is an unusual hybrid process, both anaerobically fermented, then honey processed. The anaerobic fermentation goes on for 120 hours, then the coffee is pulped, leaving behind a layer of fruit, and then dried on raised beds for a few days, before being transferred to floor-drying for 7-12 more days. 

Notes of raw sugar, baked pear, and peach pie on the nose, while at first sip high quality cacao powder takes the stage, loads of baked pear and peach, stewed berries, baked goods, gentle spice and tobacco notes to remind us this is an Indonesian coffee, and thick body with a long aftertaste that just lingers. Very balanced, and not a boozy, fruit-bomb coffee like some anaerobics. Excellent for any brew method!