Java Anaerobic Honey Gambung

Origin

• 🇮🇩 Indonesia

Tasting notes

Character

• Bold
  50
• Experimental
  50
• Funky
  40
• Clean
  25
• Floral
  25
• Sweet
  25

#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=FTI0P9X]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll} A tamer anaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. that strikes a nice balance between bittersweetness, body and acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., with notes of 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. sweeteners, dark cocoa, and herbal tea. City+ to Full City+. Good for espresso.