Java Gunung Owa

Garut Owa is sweet from start to finish, the kind of coffee I'd like to drink every day! Flavors center around brown sugar, cacao, walnut, with highlights of berry and rindy citrus. City+ to Full City+. Great for espresso.
Out of stock
  • Process Method Wet Process
  • Cultivar Typica Types
  • Farm Gate Yes
Region Indonesia & SE Asia
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Lot size 25bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Ateng, Djember, Jember, Typica
Grade 1
Appearance .8 d/300gr, 15+ Screen
Roast Recommendations City+ to Full City+; body and sweetness really develops from City+ to Full City, and deeper roast levels are great as single origin espresso
Weight 1 LB
Recommended for Espresso Yes
This lot is a blend of coffee collected in the highland area of Owa (what we've been referring to with the Bahasa word, "Gunung"), in West Java. The intermediary we are doing business with works closely with local collectors and farmers in West Java, wet-processing coffee in small 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 sixth year of this project for us, and the first time we are seeing small blended lots from these regions.
Garut Owa is a clean smelling cup, a trait that pulls through in the cup too. We did find a few quakers in the roasted coffee, easily ID'd by their pale tan/yellow color, and should be tossed out before preparing your brew. The dry fragrance has smell of partially refined sugar, like demurara, with a sweet almond butter scent, and a quiet cacao-nib hint. Hot water brings adds proverbial 'volume' to the cacao sensed int he ground coffee, and the wet crust produces a bittersweet smell of chocolate brownie and walnut. It's apparent when the cup is hot still that this coffee is the 'daily drinking' type, sweet from start to finish. Flavors center around a base brown sugar and roasted almond sweetness at City+, moving into a cacao-nib and molasses bittersweetness at Full City. Our FC roast brewed very well, and the cooling cup boasted subtle berry, cinnamon tea, and citrus rind accents. I pulled an espresso shot of our FC roast, and even at 3 oz in 25 seconds, it produced such a chewy-chocolate flavor, with zesty citrus in the back end.