Java Kajumas Curah Tatal

Bass-note flavor profile, low acidity, viscous body, chocolate, butterscotch, spice. Full City to Full City+
Out of stock
  • Process Method No
  • Farm Gate No
Region Indonesia & SE Asia
Grade 1
Appearance .4 d/300gr, 17-18 Screen
Roast Recommendations Full City to Full City+ to Vienna. Roast it to develop the maximum chocolate bitterness without making it ashy or carbony. FC+ is best, I feel. But you get nice sweetness from the FC roast, so I find little reason to go darker than that.
Weight 1 LB
Private Estate Java farms are supposed to be inferior to the 4 Government Estate plantations. They are supposedly lower-grown, not processed or prepared as well, for those who want to save a few pennies. But this is the second time I have picked a Private over the PTP (Government) estates. I was impressed with the beautiful appearance of the green (I know, "eye-cupping" is not encouraged) and later by the cup. It's a traditional Indonesia-process coffee, also called wet-hulled process ... somewhere between a wet-process and a pulp natural. The difference is that they pulp the skin off the fruit and partially dry the coffee, then they remove the seed from the parchment shell before the seed has fully dried. It results in the darker color and chaff-free, smooth appearance, and of course it influences the cup greatly. The dry fragrance has a remarkable sweetness to it, darkly toned and chocolaty. Sweetness is not something found abundantly in Java coffees. They are usually all about bitter, brooding, intense bass-note flavors ... not sweetness. This lot seems to have the best of both worlds though. The wet aromatics are baker's chocolate, clove, with a tobacco and herbal hint. There is an absence of brightness in the cup; it drops off the map of acidity (7 is the lowest positive/non-defective score I can bear to give), straight into the dark pool of body, earth and chocolate-like alkaloid bittersweetness. And by bitter I mean good coffee bitters, not dirty nasty bitterness from Grandpa's Bunnomatic that he never cleaned once in 20 years. As it cools, there are maple syrup and butterscotch sweet tones that are fleshed out. The body is very oily in texture and the tobaccoy and spice notes emerges in the aftertaste. There's a fruit flavor lurking in the background of this cup too, hard to identify but it has both papaya and melon-like (honeydew) aspects. Anyway, it's quite a lot more interesting than recent PTP Government Estate coffees, which have been increasingly clean in the process and cup flavors, which only results in a more distinct impression of the once-hidden cultivar flavor; that odd Catimor nutty taste. While I can't say this lot does not have Catimor cultivar, I hazard a guess that there is a lot of old Djember Typica in here too, based on the cup and bean form. If I had to pick a color to represent this cup flavor, it would be mahogany brown.