THIS COFFEE HAS SOLD OUT. Highly recommended to fans of Sumatra, a brooding rice syrup sweetness, barley malt accents, fresh green herb, muscat grape. Big body, mild acidity, and lemon balm accent to top it off. City+ to Vienna. Good for espresso.
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Our buying has been focused around washed coffees from the West Java area, an effort implemented by a private group who are invested in building modern, 'clean' processing infrastructure in the highland regions. So our interest was peaked when we heard they were producing wet-hulled coffee this year as well. While the two processes sound the same, they are actually quite different. Without going too in depth (we do that in the article "Why You Should Know About Giling Basah"), after the cherry has been pulped, the wet parchment is dried to about 50% moisture content, then the parchment is removed, and the wet seed is left for drying down to 11-12%. While this may not add up to the most stable seed, the resulting profile is preferred by many: rustic sweetness, big body, and muted acidity. And processing cleanly and in a controlled environment, allows for a very low defect count, and uniform drying, greatly increasing the overall cup profile as well as consistency from one brew to the next. The name "Srikandi" refers to the village where the project is located, an area with around 600 contributing farmer families at the moment, who are working to grow their current 1000 hectare area of production in the coming years. Altitude ranges from 1400 - 1700 meters above sea level, and the dominant cultivars grown are Djember and Ateng, along with some of the original Typica types.
The dry fragrance reveals a scent of juicy fruit and sweet herbal tones, with earth-like sweetness reflecting both region and more accurately, to process. The act of wet-hulling imparts more of a rustic side than our washed Javas, and tend to possess big body, and mild acidity. The aroma is loaded with smells of molasses and butter, dark herbal tones, and a spice/tobacco hint. A brewed cup of our City+ seemed lined with brown rice syrup sweetness, a rustic-flavored, syrupy sugar, made from brown rice and barley malt. The cup is infused with green herbal flavors, like basil, and Italian parsley to some extent, with a juicy muscat grape note that comes into focus as the coffee cools. This is a big-bodied, low acid cup, however I taste a lemon balm note in light roasts that does add to a sort of "perceived acidity". This coffee will appeal to fans of Sumatra coffees.