Category

Origin

Traceability Project

Indonesia

Java Robusta WIB1 Medium Bean – Kaliselogiri

packaging: 60kg yute bags

location: Kaliselogiri Estate, East Java, Indonesia

varietals: BP409, BP42, BP358

processing: Wet-processed and dried mechanically

This excellent Robusta coffee is shade-grown under leucaena glauca trees, on a large estate of around 600 hectares. Neighbouring the Wisata Kaway Ijen volcano and the Erek Erek tropical mountain forest conservation area, it grows on very fertile Latosol, making for a well-rounded cup. It is carefully handpicked May through September, wet processed, and mechanically dried to 10.5% humidity level.

Espresso

  • nuts
  • chocolate
  • malt

Good-bodied with notes of hazelnuts, chocolate, malt and an elegant note of sandalwood.

Cupping

  • hazelnut
  • chocolate
  • sandalwood

Good-bodied with an aroma of hazelnut, and rich notes of chocolate and sandalwood.

Washed Process

The harvested coffee cherries are first selected, either mechanically or in water tanks, to remove unripe cherries and other foreign matter. They are then processed with depulpers to remove the skin (exocarp) and pulp (outer mesocarp).

With a portion of the mucilage (inner mesocarp) left on the parchment (endocarp), the coffee beans are fermented in water tanks for around 14 to 36 hours. During this time, the microorganisms in the beans help break down the mucilage with their enzymes.

The beans are then washed with fresh water and laid to dry on either cement patios or raised beds, or in some cases placed in mechanical dryers. They are turned regularly to avoid unwanted mold and further fermentation, and when the beans reach around 11% humidity they are stored in parchment (endocarp), before being milled and bagged.

Good for use in

  • Espresso

  • Cappuccino

  • Moka

  • Drip

  • Filter

  • Pod

  • Capsule

Traceability Project

Indonesia

Java Robusta WIB1 Medium Bean – Kaliselogiri

Indonesia