Java – Sunda

This wet process lot is from a few cherry collectors located in Patuha region of Ciwidey. “Collectors” are intermediaries of sorts who buy partially processed coffee and full coffee cherry from small scale farmers and then often process the coffee down to the dried seed/bean. Two of them may be familiar names by now, since we’ve carried their coffees individually on our site, Haji Iyan, and Pak Gunawan. Whereas many collectors create large blends of all the coffee they buy, Iyan and Gunawan pay special attention to separating by region, these smaller lot sizes adding a layer of quality control, not to mention more specific provenance. Most of the coffee in this lot is from around the villages of Tambak Ruyung, Patuha, and Indragiri. Farms span an altitude range of 1500 to 1800 meters, and typical varieties grown are Ateng types like Sigarar Uteng, and older Typicas. This is a fully washed coffee, which is pretty common in Java. The cup flavors come off very clean, and well-balanced, and in many ways, not unlike a clean washed Central American coffee.

Cirambai makes such a pleasant brewed coffee, the kind I want to drink on the daily! Complex bittersweet flavors sit well with caramel-sweetness, and the combo of milder acidity and big body make it a really nice dual-use coffee for espresso too. The fragrance of the ground coffee had milk chocolate, and brown sugar, with an hint of vanilla. The wetted crust had a scent of crisped caramel, like creme brûlée topping. At City roast level, the cup had very clean sweetness, with flavors of brown sugar, caramel, and sweet cream filling out the substantial bodied brew. The flavors reminded me of Coffee Nips candies, if you’ve ever tried them, a coffee-flavored hard candy that’s caramely and sweet.

Like a sweet, everyday, Pacific Region coffee? Try this Java with our Papua New Guinea!