This coffee from the remote island of Java will surprise you with its sweet notes of berries and an exquisitely smooth taste. At first, you’ll feel the flavour of lingonberries and plums, then the sweet taste of red grapes will take over and continue to linger on your palate for quite some time after you’ve finished the drink.
A century ago, arabica coffee from West Java was considered the world’s best. It faded into obscurity for a while there though due to it being replaced by tea. However, in 2002, with the coffee market beginning to flourish again, arabica gradually returned to the fields of West Java. Due to agroclimatic advantages and good management, arabica coffee plantations of this region soon started yielding large quantities of premium specialty coffee. The Rimbun Jaya Abadi farm, which is where this coffee originates from, is located in the mountais of Kamojang. Here, coffee cherries are handpicked and processed to release their remarkable flavours, created as a result of them growing at an altitude of 1650 meters above sea level, in rich, volcanic soil. Because the beans are planted using a special agroforestry-permaculture technique and processed under the standards established in the world of specialty coffee, this product is also environmentally friendly.
The supply of this coffee is extremely low, so it belongs to the Limited Edition line.
Due to its exceptional quality and taste, this coffee is marked as Specialty. According to the SCA grading system, it scores 87 points out of 100.
COUNTRY: Indonesia
REGION: Kamojang Mountain, West Java
FARM: Rimbun Jaya Abadi
ALTITUDE: 1650 m
VARIETY: Andungsgari
PROCESS: Washed
ROAST LEVEL: Light medium
TASTE PALETTE: Lingonberry, Red plum, Red grape
Recommended brewing methods: all manual coffee brewing methods (V60, Chemex, etc.).
Ingredients: roasted coffee beans.
Storage conditions: keep sealed in a dark, dry and cool place.
This coffee is roasted by our partners in Lithuania, in one of the finest local roasteries.
Specialty coffee includes only the world's best-rated varieties. Who rates it and how do they do that, you wonder? Well, the rating is in the hands of certified coffee tasters. They evaluate the quality of the coffee they're presented with based on the scale created by the Specialty Coffee Association (SCA). Four criteria are assessed: origin, the appearance of green beans, the aroma of the prepared brew, and its flavour characteristics. Only coffees that end up scoring somewhere between 80 and 100 points can be rightfully referred to as "specialty".
When using the washed process, beans are first separated from the cherries, then fermented and dried. Coffee processed in this manner acquires a particularly "clean" taste, which makes the dominant notes easier to identify. It's often fruitier too.
These coffee beans are suited well for all manual brewing methods, such as V60, Chemex and the like.
Yes, these are arabica coffee beans of the Andungsgari subspecies.
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