Java Sunda Wet Hulled Tambak Ruyung

While most of our wet hulled coffee comes from Sumatra, we also look to neighboring island of Java for excellent examples of this oft rustic process method. Tambak Ruyung expresses so much of what we love in a quality wet hulled coffee, like rustic sweeteners, and complex herbal notes, without tasting old, or woody. City roasting is not off limits like some other wet hulled coffees, but I don't get the level of sweetness I'm after until around City+. The middle roasts had a layer of cacao-like bittering and a sweetness of black strap molasses in the smells that helped keep some of the interesting outliers like pine oil, and herbal notes grounded. The cup showed a hybrid of flavors with the bright aspects of higher grown Java coffee coupled with some of the rustic elements of exemplary wet-hulled Sumatran coffees. The sweetness had notes of palm sugar and brown rice syrup, accented by foresty flavors, green herbals like dried tarragon and marjoram, hint of dried fruit, and persistent chocolate bar bittersweetness. This will make an excellent wet-hulled blend component for espresso as well, particularly as one part of a Moka Java. I blended 1 part Tambak Ruyung with 1-to-2 parts Ethiopian Dry Process with great success - rustic herbals were wrapped in fruited sweetness, and thick, syrupy body.