Java Sunda - Pak Dadi

Out of stock
88.5
  • 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 10bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Ateng, Djember, Jember, Typica
Grade 1
Appearance .4 d/300gr, 15 + Screen
Roast Recommendations City to Full City+; acidity sparkles at City-City+, and body is boosted in more developed roasts.
Weight 1 LB
This coffee is a single-farmer lot 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. 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 particular lot is from Pak Dadi, and is relatively small at a total of roughly 1000 LBS green coffee.
Pak Dadi is a very sweet coffee, with a surprisingly pronounced (but not over the top) acidity that balances out both sugary and bittersweet notes. The dry fragrance has a lot of hazelnut chocolate up front, and with a bit of powdered ginger in the background. Dark roasts have a resin-like sweetness that is like concentrated raw cane juice, along with soft 'smokiness' of aromatic wood. The wet grounds have intense sweetness, with vanilla bean and dark brown sugar smells coming up off the crust. There's a maltiness to it as well, that on the break gives off a smell of malted milk balls and caramel sauce. When this coffee is hot, there's an up-front flavor of caramel and cocoa, that fades into a sweet cocoa finish. As the cup cools, there's a juiciness that emerges, like orange juice. It lends to a near sparkling acidity that is lively like fresh cherries, but without being the dominant feature. Along with flavors of fruit tea, the rindy citrus aspect holds up at darker roast levels, and nice spice flavors like all-spice and clove develop in the cup. As far as Indonesia coffees go, this lot from Pak Dadi is exceptionally sweet and with a surprising cleanliness to the finish. It's an interesting one to sit with and observe how the profile changes in both the cooling cup, as well as the shift of flavors that occur in each sip. And as a single-origin espresso, it really shines - lots of sweet dark chocolate, citrus oil, and a bit of red berry.