Java Sunda Garut

Out of stock
  • Process Method No
  • Farm Gate Yes
Region indonesia & SE Asia
Arrival date Jan 30 2012
Farm Gate Yes
Grade 1
Appearance 1.2 d/300gr, 16-17 Screen
Roast Recommendations Full City to Full City+
Weight 1 LB
Recommended for Espresso Yes
This coffee is the result of a small-yet-ambitious project, to build a small outpost in the oldest coffee growing region in Java, work with the local farmers, and wet-process the coffee in tiny batches to high standards. It's the work of several people, Eko Purnomowidi who supervised the project, with oversight from Dariusz Lewandowski and support from Edo Gurdian and Uden Banu. Two Indonesians, a Costa Rican and a Pole; all crazy enough to pursue build this small coffee camp. Java Sunda (West Java) was the original coffee area, but you would find very, very few trees here of late. All the coffee is grown in East Java, where all the big estates are. All Java sold in the US is basically East Java coffee. But farmers in Java Sunda always kept small coffee plots, and there was one commodity quality mill near Bandung that would buy coffee (but not for much). Yet here among the Ateng and Jember were some old Typica trees, the original Typica! (Java was the first destination for coffee from Yemen, with a stopover in India). This is just the first year of the project, and there was so little coffee we could create only 2 lots. This is the smaller lot, and is from the Kelompok farmers group in the Garut area. It is on the slopes of the Papandayan volcano, with coffee planted from 1400-1550 meters. All these coffees were meticulously hand sorted, hiring local youths in the area. It drove up the cost of the coffee, but resulted in a better cup, and is in the spirit of this project to improve coffee and community in the area!
This coffee is distinct from other Indonesias, and from the usual West Java coffees. The aromatics are almondy in the light roasts, with a more chocolate dry fragrance at Full City roast level. The wet aroma has plum and raisin fruit accents in the lighter roasts, and more of that bittersweet chocolate as the roast approaches second crack. The coffee has a very nice floral hibiscus note on the break. Light roasts have this nice floral and fruit brightness, hibiscus-honeysuckle and a general "fruit punch" suggestion. But at these light roasts the body can seem a bit thin. Darker roasts are a bit flatter in the flavor profile, but develop the aforementioned chocolate roast taste, and have lingering raisin sweetness.