Java Garut, Natural | Roast level: LIGHT | Passion Fruit, Kiwi, Papaya, Sugarcane

Origin

• 🇮🇩 Indonesia

Tasting notes

Character

• Bright
  30
• Funky
  25
• Clean
  20

Cijapati Garut, West Java NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. coffees from Java are not especially common. Historically, natural coffees came from dry, arid regions, where water is scarce. Traditionally, coffee is 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. in Java — a common technique in tropical areas with abundant water. This was before many producers in Java transitioned to wet-hulledWet-hulledIndonesian method (giling basah) where parchment is stripped while the seed is still wet, then dried bare. Gives the earthy, spicy, heavy-bodied profile classic to Sumatra. to meet demand created by neighboring Sumatra. This lot comes from a collection of small farmers in Garut Regency, West Java, and coffee varietals include Catimor and TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against., which are grown in volcanic loam soil at an altitude of around 4,000 feet. Besides the novelty of this process for the region, one sip and you’ll really see why we’re so excited about this one. Java Garut Natural offers a complex cup, with flavors of passion fruit, kiwi, papaya, and sugarcane.