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Java Sunda Mayang

The cup has a fruit jam quality, peach preserves, a strong and pervasive sweetness, with a juicy mouthfeel in the finish. There is a savory/umami quality in the cup that pairs well with the body, and some fruit tea tannins in the light roast finish. Darker roasts have a lot more cocoa roast tones to the cup, with latent peach-apricot flavors and a suggestion of blackberry as the cup cools. City+ to Full City+.
Out of stock
87.7
  • Process Method Wet Process
  • Cultivar Typica Types
  • Farm Gate Yes
Region Indonesia & SE Asia
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date Jan 8 2013
Lot size 100bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Ateng, Djember, Jember, Typica
Grade 1
Appearance .4 d/300gr, 16-18 Screen
Roast Recommendations City+ to Full City+. Ideally it is rested for 48+ hours after roasting.
Weight 1 LB
Recommended for Espresso Yes
Mayang is the project name for coffee from the area of Ciwidey. This coffee is the result of working with the local farmers in the oldest coffee-growing region in Java, and wet-processing the coffee in little batches to high standards. Java Sunda (West Java) was the original coffee area, but you would find few trees here of late. Most Java coffee is grown in the East, where the big estates are. Most Java sold in the US is basically East Java coffee. But farmers in Java Sunda always kept small coffee plots, although they mainly grown rice, onions, cabbage, carrots and other food crops for local markets. Here amongst the Ateng and Jember coffees are some old Typica trees, the original Typica, which is quite amazing. (Java was the first destination for coffee from Yemen, with a stopover in India). This is the fourth year of the project, and we are starting to see better separation of regional lots. The Mayang coffee is a mix of varieties, planted at a range between 1380-1600 meters. All these coffees were hand sorted, hiring local youths in the area. This has driven up the cost of the coffee, but resulted in a better cup, and is in the spirit of this project to improve both the coffee and community in the area.
This coffee is remarkable when set against other Indonesian coffees of the wet-hulled type, such as Sumatra from Toba or Tawar areas. The dry fragrance has clean stone fruit scents, dried peaches, with hazelnut (City Roast) and semi-sweet chocolate (Full City Roast). Lighter roasts have clover honey sweetness. The wet aroma has a caramel-butter saturated sweetness, butterfinger-like, with more of a cocoa nib bittering scent on the break. The cup has a fruit jam quality, peach preserves, a strong and pervasive sweetness, with a juicy mouthfeel in the finish. There is a savory/umami quality in the cup that pairs well with the body, and some fruit tea tannins in the light roast finish. Darker roasts have a lot more cocoa roast tones to the cup, with latent peach-apricot flavors and a suggestion of blackberry as the cup cools (great roast level for SO espresso!). There's a hint of aromatic wood at some lighter roast levels, and our lightest roast was a bit chaffy, but was probably just under-roasted generally based on the other cup flavors. It's best to let this develop after First Crack to at least a City roast level, where the fruit jam aspect was most present.