Java Anaerobic Honey Gambung

This coffee was processed at a mill in Gambung, who currently work with small farmers in villages near Ciwidey and Pangelengan on the Gunung Tilu pass. Most of the coffee grown is Ateng, a common disease-resistant hybrid, and planted between 1400 and 1700 meters above sea level. The mill provides technical and financial support to local farmers, as well as have seedling and compost programs. This is a newer site built during the harvest season last year. Their wet mill wasn't operational until the end of the season, so they opted to do two anaerobic lots during the peak of the harvest. This is a hybrid process of sorts called "Anaerobic Honey Process". The anaerobic part of the process involves fermenting the coffee cherries in sealed barrels with one-way valves for 5 days (120 hours). The drying time takes about 3 weeks, starting off on raised beds for the first few days, and finishing on cement patios. For anaerobic coffee, we found this lot to be more bittersweet forward than fruited, with thick, creamy body. The seeds are uneven in color, with some beans presenting yellowish, others a darker brownish hue. It also results in a lot more chaff when roasting, so be sure to vacuum your machine between batches on a Behmor!