Java Sunda - Pak Andri

Light roasts have a faint taste of English Breakfast tea - it's light and adds an element of complexity to the sweetness of caramel candy and brown sugar. Fruited notes pop, especially in the City/City+ roast range, with flavors of green apple and dried apricot. There's a slight almond flavor too that plays well off near sparkling acidity. Dark roasts have a resinous aspect to them that's a bit 'pine' like. City to Full City+.
Out of stock
87.5
  • 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 Dec 9 2013
Lot size 11bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Ateng, Djember, Jember, Typica
Grade 1
Appearance .2 d/300gr, 15 + Screen
Roast Recommendations City to Full City for sweetness and complexity; Full City+ yields more burned sugar flavors and muted acidity
Weight 1
This coffee is a single-farmer lot from the area of Ciwidey. It 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. 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 in Bandung and Jakarta. 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 fifth year of this project for us, and the first time we are doing single-farmer lots, thanks to the hard work of the exporter to keep each separate for us. This latest addition is from Pak Andri, and represents a mere 11 bags.
This lot from Pak Andri has a nice spiced fragrance in the the dry grounds that is somewhere between clove and cinnamon. There's a brown sugar sweetness in light roasts that along with the spiced elements gives off the impression of cinnamon roll. Darker roasts have a rustic element, with notes of aromatic wood like sweet cedar. It's a clean set of scents that hold up in the cup as well. Light roasts have a faint taste of English Breakfast tea - it's light and adds an element of complexity to the sweetness of caramel candy and brown sugar. Fruited notes pop, especially in the City/City+ roast range, with flavors of green melon, apple and dried apricot. There's a slight almond flavor too that plays well off near sparkling acidity. Dark roasts have a resinous aspect to them that's a bit 'pine' like. The sweetness has depth but is more made up of complex sugar browning flavors. Flavors of deeply toasted sugars hang on long into the finish.