Finca Aurora – Anaerobic Java

Origin

• 🇮🇩 Indonesia

Tasting notes

Character

• Experimental
  50
• Funky
  40

The Java varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. has a long history, with its genetic origins traced to regional landraces in western Ethiopia. As a variety known for producing high quality, the team at Finca Aurora has experimented with anaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. processing to further accentuate Java’s unique potential. When done well, coffees processed in this way often result in profiles that are more fruit-forward and vibrant than their traditionally-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. counterparts. This particular convergence of genetics and anaerobic processing produced one of the most unique coffees we've tasted from Nicaragua. In this small lot, we find flavors of dried apricot and honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural., bolstered by a tea-like mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method.. Pronunciation: FEEN-cuh AH-roar-ah JAH-va