Java Cimanong has an earthy-sweet aroma, with a bittersweet foundation of dark sugars and unsweetened baking chocolate, hints of almond torrone, toffee, and aromatic wood. City+ to Full City+.
|Region||Indonesia & SE Asia|
|Processing||Wet Process (Washed)|
|Drying Method||Raised Bed Sun-dried|
|Arrival date||October 2018 Arrival|
|Bag size||60 KG|
|Cultivar Detail||Ateng, Djember, Jember, Typica|
|Appearance||.6 d/300gr, 15+ Screen|
|Roast Recommendations||City+ to Full City+ for brewed coffee, Full City is a good starting point for espresso|
This latest washed Java is from the peak of Cimanong in West Java. It's another from the Sunda project in the area who are producing some of the cleaner Java's we've tasted, which may seem like an odd description for Indonesian coffee. But in Java there is a tradition of wet processing, and they are able to produce coffees without much of the earth tones that come with wet-hulling that you see in places like Sumatra. The folks heading the project are committed to implementing clean processing techniques and separating different days of cherry collection, an added layer of quality control. Once again this year, they're focusing their buying efforts in villages situated around some of the higher peaks in the region. Farmers deliver cherry to these catchments and receive a very competitive price. The coffee is processed in small batches as part of their method of remaining quality focused.
Java Cimanong has an earthy-sweet aroma, apparent in the dry ground coffee and wet aromatics, and making a lasting impression on the cup too. The smells span a range of molasses sugars, toffee candy, and bittering notes, and both City+ and Full City roasts have their fair share of chocolate roast tone. For the orgin, Cimanong cups with relative cleanliness, sweet raw sugar flavors melding well with chocolatey bass notes, and both take up a large portion of the flavor compound. Rustic earth tones aren't so present in the cup, and the bittersweet foundation of dark sugars and unsweetened baking chocolate creates an opaque backdrop on which top notes of almond torrone, toffee, and aromatic wood pop out in the middle and finish. This coffee is great as pour over, and the densely bittersweet profile of darker roasts will work great in a French Press.