Java Papatong Anaerobic Natural

Origin

• 🇮🇩 Indonesia

Tasting notes

Character

• Funky
  65
• Experimental
  50
• Comforting
  25
• Sweet
  25

Select roast profile (Drip or Espresso) based on your brew method. Like the Papatong (dragonflies) after which this offering is named, coffee production is an integral and inescapable part of the landscape of West Java. This selection is a blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. of lots from two producer groups, Legok Kendang and Indragiri, located in neighboring areas outside Bandung near Ciwidey. It has undergone anaerobic naturalAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion.-style processing, during which it was washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly., floated, and sealed in Ecotact bags for 72 hours before being moved to raised beds for 14 days and hand-sorted. In the cup, look for unique and complex notes of guava, mango, and custard.