Java Anaerobic Dry Process Gambung

Origin

• 🇮🇩 Indonesia

Tasting notes

Character

• Bold
  50
• Experimental
  50
• Funky
  40

#html-bodyBodyThe 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. [data-pb-style=VWKDW1G]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll} Wild and wooly anaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. Java that brews rustic fruit flavors, complex and fermented, and dark bass toned bittering. Accents of fermented orange, 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. mead, chocolate liqueur, sage, woody whole spice. City to Full City.