Origin: Malaysia
Region: Ranau, Sabah
Producer: Sabarica Coffee
Varietal: Catimor
Process: Honey
Elevation: 1,300 – 1,450 masl
Roasting Level: Medium-Light
Tasting Notes: Cacao Nibs, Red Dates, Cascara Tea
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.
Only ripe cherries are picked and washed with fresh clean mountain water to remove all unripe floaters. Then, the coffee cherries are poured into a depulper to remove its cherry skin, leaving a thin layer of sticky mucilage on the beans. The beans are then sundried indoors on raised beds for 7 – 14 days, protecting them from rain and strong wind. A medium-light roast on this lot yields a sweet, cascara tea-like cup with notes of cacao nibs and red dates.
Brewing Guide:
Equipment : V60
Dosing : 16g
Yield : Blooming 30g for 30sec , total yield of 240g
Brewing Ratio: 1:15
Brewing Time: 2mins30sec
Water Temperature : 91 degrees
![Malaysia Sabah Ranau [Honey]](http://ghostbirdcoffee.myshopify.com/cdn/shop/files/sabahranauhoney_1024x1024.png?v=1740735422)
![Malaysia Sabah Ranau [Honey]](http://ghostbirdcoffee.myshopify.com/cdn/shop/files/SabahRanauHoney_1024x1024.jpg?v=1740735422)
![Malaysia Sabah Ranau [Honey]](http://ghostbirdcoffee.myshopify.com/cdn/shop/files/sabahranauhoney_medium.png?v=1740735422)
![Malaysia Sabah Ranau [Honey]](http://ghostbirdcoffee.myshopify.com/cdn/shop/files/SabahRanauHoney_medium.jpg?v=1740735422)
