Java Sunda - Pak Yayat Typica

The sweetness in the cup is immediate and with a bit of toasted caramel and almond. There's a milk chocolate touch too that I didn't pick up on in the aromatics that adds a nice balance to the caramelized sugar sweetness. In fact, cocoa plays a big part in this coffee's mouthfeel and is reminiscent to spiced Mexican hot cocoa. The acidity is well rounded and a bit like green grape (tartaric), adding to the overall balance in the cup. City to Full City+.
Out of stock
87.1
  • 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 20bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Typica
Grade 1
Appearance .2 d/300gr, 15+ screen
Roast Recommendations City to Full City+; Versatile coffee across the roast spectrum
Weight 1 LB
Pak Yayat is a coffee grower I have visited twice in West Java, and actually it's an extended family and not an individual. The farm is up a long dirt path traveled only by foot or by motorbike. All the coffee cherries are loaded onto motorcycles to transport to the wet mill for processing. What really excited me about the Yayat farm was that it's planted entirely in older, a traditional coffee variety, Typica, well-shaded under primary forest trees, and a remarkably healthy-looking environment. There is none of the hybrid Ateng coffee on the farm too, which I feel draws down the cup quality when we depart from the typical Indo coffee processing (wet-hulled) and improve the drying process to use raised, covered beds. The cup flavors provide evidence of the processing, a cleaner (no earthy notes, less herbal character than wet-hulled Indos), and a very balanced profile. It's delicious and a crowd-pleaser coffee.
There's a pungency to the dry grounds of Pak Yayat, with tamarind fruit and pineapple juice. It's a sweet smelling coffee with very fragrant honey, graham, and a scent of buttery caramel corn. Hot water brings on a heavy smell of caramelizing sugars that's super sweet, bordering on butterscotch sauce. A nuttiness comes up off the break with hazelnut and raw almond wafting up in the steam. The sweetness in the cup is immediate and with a bit of toasted caramel and almond. There's a milk chocolate touch too that I didn't pick up on in the aromatics that adds a nice balance to the caramelized sugar sweetness. In fact, cocoa plays a big part in this coffee's mouthfeel and is reminiscent to spiced Mexican hot cocoa. The acidity is well rounded and a bit like green grape (tartaric), adding to the overall balance in the cup. Pak Yayat has creamy body, and conveys a nice graham cracker flavor in the finish.