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Java Sunda - Pak Mamat

Out of stock
87.3
  • 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+ works well for this coffee
Weight 1 LB
Recommended for Espresso Yes
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 lot from Pak Mamat is particularly small at about 1300 LBS total.
The fragrance of Pak Mamat has the sweetness of caramel popcorn, with a grain scent that is reminiscent of rice syrup. Spice notes are potent across the roast spectrum with cinnamon and clove taking the lead, especially in darker roasts. Adding hot water brings up a brown sugar confectionary sweetness, and with a touch of almond. It's like praline nut and breaking the crust reinforces this smell. The cup profile has a real up front caramel sweetness that fades into a powdered cocoa finish. It's a more than pleasant cycle of flavors that are thankfully set to reverberate throughout the cup. The acidity is very clean, defined, and like apple juice. Darker roasts take on dark chocolate flavors that provide a nice counterbalance to caramel and an almond/nougat sweetness. This isn't an overly complex coffee, but one with just the right amount of balance and cleanliness (especially for an Indo) making for an overall, great brewed coffee.