Java Sunda Andes

Andes is a clean and balanced cup, sweet sugary flavors melding with bittering baker's chocolate tones. Notes of toffee candy and roasted nuts come through, fading to a cacao flavored finish. Very versatile in the roaster. City+ to Full City+. Single Origin 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
Arrival date Nov 14 2014
Lot size 22bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Ateng, Djember, Jember, Typica
Grade 1
Appearance 2. d/300gr, 15+ Screen
Roast Recommendations City+ to Full City+
Weight 1 LB
Recommended for Espresso Yes
This year the Sunda project is working with villages located around several mountain peaks in west Java. "Andes", is one of these peaks. Washing stations are set up in the area where local farmers can sell their coffee cherry for an extremely competitive price. Unlike many other areas of Indonesia, where wet-hulling is standard practice, Java is very much steeped in the washed coffee tradition. This project has produced some of the cleanest Javas we've tasted, and this year's offerings measure up. Lots are kept separate in order to identify varying qualities, the best kept separate as micro lot offers. This is the last from the initial container we purchased, and we're hoping to bring in a couple more lots before the end of the season.
This Java is a nice middle range Java, in that it's not edgy or earthy in any way. In fact, it cups much more like a mild Central American coffee than Indonesian! The dry grounds have a roasted nut and baker's cocoa smell, really coming out when adding hot water. There is sweetness too, and on the toffee candy end of the spectrum. It's a pleasant brewed coffee, balanced and clean, nothing sharp or over the top. The brewed coffee retains a toffee/nut sweetness and flavor, and a good amount of cocoa powder in the finish. There's a nice interplay between sweetness and bittering tones that sit well on the palate, and at a wide range of roasts. Dark roasts will work great for a "classic" espresso profile too.