A taste fault giving the coffee beans a highly pronounced burnt-rubber character. Result of continued enzyme activity in the coffee bean when it remains in the fruit and the fruit is allowed to dry on the shrub. Usually associated with natural processed robusta
Ateng is a common name for Catimor coffees widely planted in Sumatra and other Indonesia isles.: Ateng, with several subtypes, is a common name for Catimor coffees widely... coffees grown in Africa.
Menu
