Flavor Profile: dark chocolate bar, and cocoa nibs, with a fruited accents of tamarind. Acidity was low which pleasing those after a coffee that holds up to dark roasts, as well as ones that double nicely as espresso.
Country of Origin: Indonesia Region Rawabogo village, West Java
Producer Type: Small Holder Farmers
Processing: Washed Processing 16 hour fermentation, dried in greenhouse patios
Growing Altitude: 1350m
Plant Species: Arabica Variety Catimor, Tim Tim, Typica
This coffee from a group of 52 smallholder farmers located in the Rawabogo area, which features an abundance of freshwater springs that provides the local population clean water suitable for agriculture. Most of the area surrounding Rawabogo village consists of rice fields, coffee plantations, and other commodities. These farmers work plots averaging 1.5 hectares at elevations around 1300 masl, growing typical local varieties.
Atypically for Indonesia, this coffee utilizes a fully washed process whereby ripe cherries are pulped within 6 hours of harvest, dry-fermented for around 16 hours and then thoroughly washed. The parchment coffee is then patio dried for 10-12 days, until the optimum moisture content is reached.
Flavor Profile: dark chocolate bar, and cocoa nibs, with a fruited accents of tamarind. Acidity was low which pleasing those after a coffee that holds up to dark roasts, as well as ones that double nicely as espresso.
Country of Origin: Indonesia Region Rawabogo village, West Java
Producer Type: Small Holder Farmers
Processing: Washed Processing 16 hour fermentation, dried in greenhouse patios
Growing Altitude: 1350m
Plant Species: Arabica Variety Catimor, Tim Tim, Typica
This coffee from a group of 52 smallholder farmers located in the Rawabogo area, which features an abundance of freshwater springs that provides the local population clean water suitable for agriculture. Most of the area surrounding Rawabogo village consists of rice fields, coffee plantations, and other commodities. These farmers work plots averaging 1.5 hectares at elevations around 1300 masl, growing typical local varieties.
Atypically for Indonesia, this coffee utilizes a fully washed process whereby ripe cherries are pulped within 6 hours of harvest, dry-fermented for around 16 hours and then thoroughly washed. The parchment coffee is then patio dried for 10-12 days, until the optimum moisture content is reached.
