Region: Dolok Sangul, Sumatra
Farmers: Very select group of local farmers
Altitude: 1400 MASL
Arabica varietal: Onang Ganjang (local Bourbon varietal)
Process: Wet Pulped
In the cup: Sweet berry, citrus, ruby grapefruit, biscuits.
This is a high end example of what Indonesia can produce. High scoring for a modest price.
Blue Bianca is produced in the highland plateau of Onang Ganjang by small holding farmers. Fresh cherry is picked, pulped and fermented for 12 hours without water. Then the cherry is hulled and parchment washed and left to dry for two days. The parchment is then removed using the Giling Basa process of wet hulling, a process unique to Sumatra. Green beans are allowed to dry for a further 5 days after which they are hand sorted and left for a period of 30 days to rest before ready for shipping. Blue Bianca is prepared by a young local processor in Dolok Sangul.