Indonesia Sumatra GUNUNG TUJUH Washed or Honey Process

  • Washed: Vegetable oily mouthfeel, green spices
  • Honey: Complex cup with big body and spicy finish
  • Sweet molasses, laurel drop and a touch of yuzu

Location: Kerinci Sumatra

Variety: Sigarar Utang, Andung Sari

Altitude: 1400-1700 masl

Importer: 32 Cup Coffee Merchants

Rob Says: TRUST THE PROCESS

At the Koerintji Barokah Bersama washing station they are trying to step away from the traditional Wett-Hulling processing. 

With the WASHED LOT they pulp the coffee and properly dry the beans (in parchment) on the patio.

With the HONEY LOT they pulp the coffee, and immediately dry it on the patio for a short period of time. When the coffee is still high in moisture content, it is milled at the central dry mill. After this, they are transferred to raised beds.

The difference in taste is both spectacular and very different:

With the washed process the mouthfeel is truly unbelievable!

The honey gives a more complex cup with big body and spicy finish.

WE EXPECT BOTH COFFEES IN THE WAREHOUSE BY THE END OF FEBRUARY

Indonesia Sumatra ASMAN ARIANTO Washed

  • Medium acidity
  • Sweet cup with notes of caramel and black treacle
  • Chocolate notes and a hint of beef stew

Region: Aceh Tengah

Variety: Ateng, Abyssinia, TimTim, Gayo 1 & 2

Processing: Fully Washed

Altitude: 1500-1700 masl

Cooperative: Ribang Gayo Musara

Importer: 32 Cup Coffee Merchants

Rob Says: Glad to have a washed Indonesian coffee on board again. Our favourite Indonesian coffee off all time, the Tana Toraja, was a washed coffee, but that one was bought last in 2016.

Indonesian coffee is traditionally processed with the Giling-Basahmethod, or wet-hulled. So very happy we found a great clean cup washed lot that should be smashing on espresso mainly, but why not on filter?

At Asman Arianto’s farm all cherries are handpicked and then brought to their own wet mill where it is pulped using a disc pulper. Beans are wet fermented for 12 hours and soaked for 24 hours. The beans are dried on raised beds and covered patios.

WE HOPE TO HAVE THESE BEANS ROASTED AND BAGGED BY HALF NOVEMBER

 

 

Indonesia Sumatra GUNUNG TUJUH Wet-Hulled Honey

  • Complex cup with big body and spicy finish
  • Apricot and  mandarine notes
  • Tropical: Kiwi & mango

Lot: Microlot

Variety: Sigarar Utang, Andung Sari

Dry method: Raised beds

Drying time: 15 days

Altitude: 1400-1700 masl

Importer: 32 Cup Coffee Merchants

Rob Says: It was long ago we offered a single origin coffee from Indonesia. This years’ crop was pretty good and this Wet-Hulled Honey microlot in particular pleased our taste buds. So, we were wondering; how did they do this….?

At the Koerintji Barokah Bersama washing station they are trying to step away from the traditional Wett-Hulling processing. With this lot they pulp the coffee, and immediately dry it on patio for a short period of time. When the coffee is still high in moisture content, it is milled at the central dry mill. After, they are transferred to raised beds. So the only difference with the classic honey process is the fact that the coffee gets milled while the parchment is still wet. The drying beds are located in domes so as to protect the coffee from rain or harsh sunlight. When dry, the coffee is milled and sorted by hand.

WE HOPE TO START ROASTING THIS COFFEE THE LAST WEEK OF MAY 2019

Indonesia Sulawesi TANA TORAJA A & AA (2016/17)

• Tamarinde (Worcesterhiresauce)
• Floral/Apple
• Medium acidity
• Brown Sugar
For the third time and our favourite Indonesian coffee all time, this fully washed Indonesian S795 (Typica Hybrid). It’s still a bit tangy, but in a good way. It blew our taste buds when we cupped the Toraja in 2014. And it still does.
For the new season, we even go wider with importing both A and AA screenings.
The A is lower in acidity and sweeter, the AA is brighter and more suitable for Filter Roasts.

Indonesian coffee has traditionally been processed with the Giling-Basahmethod, or wet-hulled like Sumatra. In ’76 TOARCO, a Japanese-Indonesian JV, introduced here the traditional washed-process, similar to Central Americans.
TOARCO owns Pedamaran Plantation at 900-1250 masl and purchases wet-parchment (at 40% moisture) from small producers who grow the beans higher up at altitudes, around 1500 masl.

Indonesia Sulawesi Tana Toraja FW

• Tamarinde (Worcestersauce)
• Sesame Seed
• Prune
• Hazelnut
This coffee is a bomb. Strong and Fruity at the same time. It’s a Fully Washed Indonesian S795 (Typica Hybrid). It’s still a bit tangy, but in a good way. It blew our taste buds out the first time it hit the cupping table at Caffenation. And it still does.
Indonesian coffee has traditionally been processed with the Giling-Basahmethod, or wet-hulled like Sumatra. In ’76 TOARCO, a Japanese-Indonesian JV, introduced here the traditional washed-process, similar to Central Americans.
TOARCO owns Pedamaran Plantation at 900-1250 masl and purchases wet-parchment (at 40% moisture) from small producers higher up. Coffee is trucked to Pedamaran Plantation immediately and coffee gets dried on patios at their mill facilities. If a producer wants to sell their parchment coffee to TOARCO they need to get certified to their standards as far as selective-picking, storage, transportation, moisture levels, etc. Farmers are issued ID cards that allow them to sell their coffee at various purchasing points in the Tana Toraja region during the market of the week. This coffee comes from small producers at the higher altitude areas, around 1500 masl.