- CROOP YEAR: 2022-2023
- COFFEE GRADE:
-
FARM/COOP/STATION:
VARIETAL: Typica
PROCESSING: Semi Washed
ALTITUDE: 800 - 1500
OWNER:
SUBREGION/TOWN:
REGION: Ijen Plateau, East Java Islan
CERTIFICATIONS:
HARVEST MONTHS: Sumatra: April-June (main crop) & Nov-Jan; year-round (fly crop)| Java: April - August | Bali: April - July | Flores: May - September | Sulawesi: May - October | Papua: May - October
Coffee has old roots in Java, one of the Greater Sunda Islands in Indonesia. It stems back to the 1700s when coffee seedlings from Yemen arrived in Batavia (now Jakarta) thanks to trade with India. As the business between Java and Europe grew during the Dutch colonial era, coffee production rapidly rose. This gave Java a legendary status among coffee origins, with Java coffees often fetching premium prices.
Besides having a long history with coffee, Java is also quite unique. Most coffees coming from the area undergo semi-washed processing (also known as wet processing). The main difference with other methods is that after de-pulping the cherries, these are dried to 30-35% moisture content and then immediately hulled. The hulled beans then continue to dry until reaching 11-12% moisture content. The result is a cleaner cup, with lower levels of acidity.
This coffee, coming from Blue Sunda Estate in West Java, is also semi-washed. It was grown in the village of Loa, Bandung which lies at elevations between 1,100 - 1,300 masl. Some 500 smallholder farmers live in the area, most of whom practice organic farming and avoid the use of chemical fertilizers. The result is a bright cup, with a sweet and delicate acidity, flavors of plums, orange peel, black tea, and spices, complemented with a smooth round body.
Around 17,000 islands make up the Republic of Indonesia. They stretch over more than 5,000 kilometers along the equator. Naturally, landscapes and cultures vary from region to region. There are Indian, Arabic, Chinese and European influences to Indonesia's identity and a broad spread of religious beliefs. Nevertheless, Indonesia is often held as an example of peaceful co-existence and tolerance despite divergent lifestyles. As diverse as the Indonesian people is Indonesian coffee. Flavors differ significantly from island to island. Exploring them can truly turn into an exciting and adventurous activity.
Coffee cultivation in Indonesia holds a 300-year-old history. Today, Indonesia is said to be one of the top five coffee-exporting countries in the world. Out of the roughly 17,000 islands, only about a handful emerged as major Indonesian coffee-producing regions. Among the better-known ones are Sumatra, Sulawesi, Java, but also smaller islands such as Bali and Flores. Approx. 92% of the coffee production is in the hands of small producers using traditional techniques such as the semi-washed processing technique called "giling basah". "Giling basah" literally means "wet grinding" and hints at the major difference to the (fully) washed process.
After mechanically de-pulping the cherries, the beans are dried for a day. Next, the mucilage is washed off, leaving the parchment to dry. Here comes the essential difference: the parchment is only dried to 30-35% moisture content and immediately hulled in this "semi-dry" status. Usually, the parchment remains onto the beans until shortly before shipping. Now the hulled beans are set out to dry until they reach their desired moisture level of 11-12%.
As a result of this semi-washed process, the beans shimmer bluish and only have little acidity. They tend to have a full body and strong, spicy notes such as earthiness, tobacco, and herbs. However, due to the scattered smallholder structure and their autonomous processing, sourcing a homogenous coffee can sometimes result in a true challenge.
Kunder der har købt dette produkt har også købt