Intense nut-toned aroma with complications of fruit, milky cocoa, and more faintly, earth and aromatic wood. In the cup, delicate mouthfeel, soft acidity, simple yet refined flavors of caramel, nut, and hints of flowers and pungent grapefruit. Flavor fades in the finish to a dry, bittersweet chocolate.
Roast: Dark Medium
Processing: Fully Washed & Sun Dried
Altitude: 1100 - 1350 M.A.S.L.
Harvest: June to November
12 oz. Handcrafted Organic Coffee
Indonesia has had their share of difficulties during cultivation; in 1696, the Bergermeister of Amsterdam, Nicolaas Witson, suggested that coffee seeds be taken to Java since France was unable to grow coffee near Dijon, an area with cold winters and freezing fog. The seeds were planted in Jakarta but were soon washed away. Three years later, the trees were planted in Java where they were successful.
Taman Dadar means “flower garden” which is the name the local farmers give to their area. This coffee comes from smallholder farmers in the villages of Curah Tatal and Kayumas on the Ijen Plateau in eastern Java. After employing organic farming techniques for generations, the farmers obtained organic certification enabling them to receive a premium for their production of this excellent coffee.
The finest Java coffee comes from plantations on the five largest estates established by the Dutch government in the 18th century when Java was part of the Dutch East Indies.
The largest coffee estates on Java, encompassing more than 4,000 hectares of coffee plantings, are Djampit, (the biggest producer) Blawan, Pancoer, and Kayumas. Coffee has been growing in this area since the 17th century and has historically been enjoyed by people all around the world.
After harvest the coffee fruit (cherry) is fermented and washed using the wet-process, which removes the pulp.