LCC Roastery

syrupy sweetness and body, with bittersweet juice of pink grapefruit, and the pith on the inside of the peel, along with notes of tart salmon berry, and some leathery earth tones in the aftertaste.

This dry process lot was purchased from a local coffee farmer in Bei Poso village, referred to affectionately as “Tanta” Reti (“tanta” is akin to “aunt”). Reti is a member of the Primavera cooperative in nearby Wolo Wio town, and while she mostly produces wet process coffees, she dedicates a few small raised drying tables behind her house for drying whole coffee cherry, referred to as the dry process method.

Dry processing often produces a fruitier cup than washed due to long dry times (upwards of 3 to 4 weeks), and the fermentation that occurs over that duration. In the case of this lot from Tanta Reti, we see process culminate in flavors of rustic berry and fruit leather, and a grapefruit-like bittering aspect that bolsters a sense of acidity (albeit, still on the moderate side). She is growing mostly S-795 and Typica cultivars, and elevation sits at around 1500 meters. The Primavera cooperative Tanta Reti is a member of operates out of Kampung Wolo Wio (“Kampung” means village more or less), run by a local, Om Leo Suri. Most of the farmers are in areas with nutrient rich soils, and able to grow coffee using fully organic farm practices, though they are not certified at this time

Taste notes

Bei Poso’s aromatic profile is subdued compared to the cup in terms of fruit, and it wasn’t until drinking the brewed coffee where the impressive citrus fruit and heavy-handed dry process sweetness became the star of the show. There’s a dehydrated berry note in the dry fragrance that’s a little murky, wrapped in a rustic sweetness of raw cacao nib. The wet aroma pulls out rich chocolate roast smells, alongside a sweet molasses cookie note, and accents of cooked dark fruits peek through from beneath. Bei Poso has a lot of dry process fruit flavors, rustic shades of berry, and rather intense citrus too. The latter isn’t so much bright as it is bittering, like the bittersweet juice of pink grapefruit, and the pith on the inside of the peel. The berry notes are more subtle, like the tart, quietly sweet characteristics of salmon berry. The coffee isn’t all fresh fruit, and there are leathery earth tones, and the syrupy sweet flavors, typical for this type of process method.

• Origin: Flores, Indonesia
• Region: Bei Poso, Bajawa
• Producer: Tanta Reti
• Altitude: 1500m
• Cultivar: S795, Typica
• Processing: Dry Process (Natural)
• Sourcing: Sweet Maria’s