Indonesia - Champagne YP
Indonesia - Champagne YP

Indonesia - Champagne YP

Regular price $9.00 $0.00 Unit price per
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Yeast Process Carbonic Maceration Natural  • Takengon, Indonesia

notes / pomegranate, rose, raisin, dark chocolate
profile / tropical, sparkling
region / Takengon, Indonesia
altitude / 1400-1500 masl
varietals / Ateng Super, Gayo 1, Tim Tim, Abyssinia
harvest date / February 2021
producer / Sariani Phurba
processing / Karthikeyan Rajendran
process / Champagne Yeast Process Carbonic Maceration Natural
fermentation / see notes below
drying method / see notes below
importer / We the Origin

We're excited about this unique experimental coffee produced with the "Champagne YP" process. It was grown by Sariani Phurba and processed by Karthikeyan Rajendran.

YP Champagne Processing

Champagne YP (Yeast Process) is the unique carbonic maceration natural processing method utilized by Karthikeyan Rajendran.

Step 1 - Cherries are floated and only ripe red cherries are hand selected, water is drained from the cherries for 1-2 hours.

Step 2 - Premier Cuvée yeast is inoculated in the coffee cherry juice that is generated from the pulping of the coffees.

Step 3 - The inoculated coffee juice is sprayed over the ripe red coffee cherries and then placed in sealed stainless steel tanks for 22 days under 1.2 bar pressure of CO2.

Step 4 - After fermenting for 22 days, the tanks are opened and the cherries are drained for 3 hours. The cherries are placed in a drying house to quickly reduce moisture levels to 11-12%. Cherries are turned every hour to promote fast and even drying.

Step 5 - After moisture levels reach 11-12% the cherries are placed in plastic bags for 3-6 weeks.

Step 6 - The cherries are finally ready to be hulled and hand picked.