Java Sunda Anaerobic Honey Bukit Paniisan

Origin

• 🇮🇩 Indonesia

Tasting notes

Character

• Bold
  50
• Experimental
  50
• Funky
  40
• Comforting
  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=UV99MLJ]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll} "AnaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion." characteristics are subtle, resulting in tenor-to-bass depth, without excess wineyFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. flavors. Fruit-toned, peach and pear, cocoa bittersweets, background notes of tobacco and spice, opaque body. City+ to Full City+.