Java Sunda Anaerobic Honey Bukit Paniisan

This coffee was processed at a mill in Bukit Paniisan, who currently work with around 200 small farmers in the broader Rancabali Sub-District. 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. They are set up to do many different types of processes, in addition to typical wet process and giling basah methods. This is a hybrid process of sorts called "Anaerobic Honey". The anaerobic part of the process involves fermenting the coffee cherries in sealed barrels with one-way valves for 5 days (120 hours). They then pulp the coffee, leaving behind a thin layer of fruit stuck to the seed for the drying stage. This is the "honey" part of the process, a name coined by Costa Rican coffee farmers who popularized the honey process method. When the layer of fruit dries, it oxidizes to a yellowish-red hue, and has the coloring of honey. Hence the name. The coffee dries on raised beds for the first few days, and is then finished on cement patios for 7-12 days more. This type of process results in uneven coloring, 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, or at the end of your session in most other roasters.