Java Anaerobic Honey Gunung Patuha

This lot is from farms around the Gunung Patuha mountain ridge, in Ciwidey, that span an altitude range of 1500 to 1800 meters. It comes from a mill operated by Pak Gunawan, who we've purchased several lots from in previous years too. He's worn many hats instide and outside of coffee (has been a pine oil distiller, as most coffee is grown in the pine agroforestry zones, so this makes a lot of sense), and recently helped build out a milling operation where he can process lots by Collector, and region. "Collectors" are intermediaries of sorts who buy partially processed coffee and full coffee cherry from coffee small scale farmers and then process the coffee down to the dried seed/bean. Whereas many collectors create large blends of all the coffee they buy, Pak Gunawan pays special attention to separating by region, these smaller lot sizes adding a layer of quality control, not to mention more specific provenance. His anaerobic honey process involves sealing the cherry in barrels for 3 days before depulping and drying. It's certainly made a mark on the cup, with intense fruits in the cup. It produces quite a bit more chaff than a wet process coffee too, and I'd advise vacuuming out your machine between roasts. I should also mention that we have a wet process coffee from his mill right now too, and a great opportunity to taste the impact of processing on flavors by brewing them side-by-side.