Tasting Notes: Cinnamon-spiced Chocolate, Orange Zest, Candied Fig
Region: Situbondu Regency, East Java
Process: Natural / Anaerobic Fermentation
Varietals: Lini S795 and Kartika
Elevation: 1,200 to 1,400 MASL
At the foot of Mount Argopuro, Pak Muhilsin and the co-op he supports, Pokmas Walida, are defining Javanese coffee with unique, innovative processing methods. This coffee is anaerobically fermented: a method of fermenting coffee seeds in a sealed, oxygen-depleted container that produces atypical coffee flavors. The oxygen-free environment limits the types of microbes typically involved in the breakdown and fermentation of the coffee fruit, fundamentally changing the character of the seed.
The combination of anaerobic fermentation and an extended natural drying process produces a wild coffee experience. Clean chocolate notes are made more complex with clove and cinnamon-like spice spurred on through ferment. These flavors melt into a heavy figgy sweetness, complemented by light, zesty citrus notes. It has created some of the most impressive shots of espresso we've tasted–while remaining a surprisingly approachable morning cup.
Learn more about this coffee and East Java in our blog post.