Java Sunda - Gunung Parigi

Parigi has the most "Indo" character of the group. A thick, viscous body holds flavors of molasses, fresh green herb, aromatic wood, and bittersweet chocolate in place. Acidity is relatively low, but still malic none-the-less. It's a clear profile with a clean finish that separates it from other Indonesian coffees. 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 35bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Ateng, Djember, Jember, Typica
Grade 1
Appearance . 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 coffee is a regional blend from the mountain of Parigi. This year we have access to small lots from villages surrounding different mountain peaks in West Java ("Gunung refers to the very top of the mountain). The intermediary we are doing business with works closely with local 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.
Parigi is defined by dark sugar sweetness, layered cocoa, and baking spice elements. The dry fragrance smells like cinnamon stick and mace, along with a deep sense of molasses sugar. Hot water brings on a strong scent of caramel candy and vanilla bean from the wet crust, and the break produces sorghum and molasses in the steam. A City+ brewed cup shows body like you'd expect from Indo coffee, inky and thick. Flavors of dark sugar and fresh tarragon show in the hot cup. In many ways, this is the most like Javas we've had in the past, the tarragon/basil herbaceous quality, lower acidity, and a notes of aromatic cedar. It's a clear profile though, well-definied, and does great with different roast applications. The finish of City+ and Full City roasts shows great balance of sweet/bittersweet chocolate flavors and a note of cinnamon stick hangs on long in the aftertaste. We pulled shots of our Full City roast and they were loaded with rich cocoa and blueberry flavors, as well as a cranberry tartness.