Here's a stunning new natural from West Java that helps support smallholder farmers. We're thrilled to add this beauty to our ever-growing roster of knockout Asian coffees. It’s perhaps the booziest option we’ve featured in recent months, with juicy notes of white rum, raspberry, and passionfruit. It's also the beginning of a new partnership for us. We prioritise long-term contracts as much as we can because of the financial security they provide farmers, so we’re going to carry coffee from Cirambai every season from now on.
This coffee is sourced from small family farms in the Rancabali subdistrict of Bandung, West Java. The mild climate and rich soil of this part of Indonesia contribute to the unique flavor and quality of the coffee. After harvesting, it is processed at the Sadayana Washing Station, a three-year-old facility established by PT Sucafina in collaboration with local producing partners. The washing station provides important services such as composting, seedling programs, and microfinancing, and supports 191 farmers.
To process the coffee, the cherries were selectively sorted in tanks to remove defective or underripe fruits. The coffee was then fermented using natural anaerobic fermentation in barrels with a one-way valve for 72 hours. After fermentation, the coffee was dried on raised beds for 2-3 days and then on patios for 4-12 days, depending on the weather conditions. Drying is a tricky process in Indonesia because of the humid and unpredictable climate, so producing coffee of this caliber is a real achievement that we want to support!
Elevation: 1400-1700 Meters Above Sea Level
Varietal: Ateng
Cup score: 88+
Price paid per kg: £9.18
Process: Anaerobic natural
