This coffee is the product of an ongoing project we've been a part of for several years now in west ("Sunda") Java. This year the project has focused on villages that are situated around some of the higher peaks in the region. Washing stations are set up near the surrounding farmers, which also act as catchments where these farmers can sell cherry at a very competitive price. This is a quality-focused initiative, and coffee is processed in small batches, in order to keep the different qualities segregated. This particular lot is from Ganung Patuha, "Gunung" meaning mountain peak. Unlike much of Indonesia, where wet-hulling is the main processing style, Java has a washed-coffee tradition, and the resulting cups are often more reminiscent of Latin American coffee than Indonesian. Patuha produced a decent volume of high quality coffee this year, and this lot represents 50 bags in total.
The dry fragrance has a smell of milk chocolate, slightly malted, along with a bit of almond meal. Full City roasts have a sweet pungency, like fresh red honey, giving a nice retronasal response. The wet aroma of the crust is closely tied to the cup profile, big smells of caramel and maple sugar, vanilla bean, and plum. The break is very sweet, and has a fresh baked molasses cookie smell. City+ roasts show tartaric brightness that holds up flavors of heavy dark brown sugar, and dried fig and date notes. There's an almond note, a bit low in the profile, but worth noting and is sensed the most in light roasts. Full City brings on a chocolate syrup flavor, kind of like "Hersheys" syrup, but maybe a tad more like melted milk chocolate, shifting through layered cocoa notes in the finish. Full City and beyond is a great level for single origin espresso - a great option for milk drinks too.