This latest washed Java is from the peak of Wayang. This project we've been lucky enough to be a part of in West Java ("Sunda") has produced some of the cleanest Java's we've tasted. The folks heading the project are committed to implementing clean processing techniques and separating different days of cherry collection, in order to isolate quality. This year their focus is on villages situated around some of the higher peaks in the region. Farmers deliver cherry to these catchments and receive a very competitive price. The coffee is processed in small batches as part of their method of remaining quality focused.
The dry fragrance has a chocolatey smell, especially in deeper roast levels, and mixed with a sweet scent of dried fig. The wet crust has an herbaceous quality, like sweet basil, tied up with notes of rustic sugars and cocoa - especially bittersweet when breaking through the crust. The flavor of a hot cup echoes the sweet/bittersweet aspects of the aroma, a thick cacao-powder flavor highlighted by tartaric acidity and a grape skin note. The herbal/basil note sensed earlier too, comes out in the cup as it cools. It's a very sweet Java, and while showing some rustic "Indo" characteristics, cups with a pleasant complexity and cleanliness. Dark roasts are loaded with chocolate tones, and make a great espresso option.