Origin: Malaysia
Region: Ranau, Sabah
Producer: Sabarica Coffee
Varietal: Catimor
Process: Anaerobic Natural with Tapai Yeast
Elevation: 1,300 – 1,450 masl
Roast Level: Medium
Tasting Notes: Berry, Plum, Tangerine, Bright Acidity
Weight: 150g
About the coffee
As Sabarica founder Jackz Lee continues to work tirelessly to improve coffee plantation and production in the area, his efforts are apparent with the crops — the coffee just keeps getting better.
This particular lot is a fine example of innovative processing. Tapai yeast is ground into a fine, powdery form and sprinkled evenly over the harvested cherries. Then, the coffee cherries are transferred into a fermentation tank, where fermentation takes place at a controlled temperature of 16 - 25 °C indoors for 5 days. After fermentation, the cherries are dried for 2 – 4 weeks, depending on weather condition. Once the cherries reach a moisture content of 10 – 13%, they are placed in bags and stored indoors at a stable temperature until they are ready to be hulled and sorted for orders.
Note: only tapai yeast is used in the processing, not tapai itself — no alcohol is involved in the process.
![Malaysia Sabah Ranau [Tapai]](http://ghostbirdcoffee.co/cdn/shop/files/sabahranautapai_1024x1024.png?v=1740736497)
![Malaysia Sabah Ranau [Tapai]](http://ghostbirdcoffee.co/cdn/shop/files/SabahRanauTapai_1024x1024.jpg?v=1740736497)
![Malaysia Sabah Ranau [Tapai]](http://ghostbirdcoffee.co/cdn/shop/files/sabahranautapai_medium.png?v=1740736497)
![Malaysia Sabah Ranau [Tapai]](http://ghostbirdcoffee.co/cdn/shop/files/SabahRanauTapai_medium.jpg?v=1740736497)
