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.
Advertisements

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.

Indonesia Gayo Aceh Umang Organic OCR

• spectacular flavors of paksoi, cloves, sencha and bonito.

A truly exeptional bean this one. Since 5 years i expect coffees likes this from Indonesia. Unfortunately it is only once a year we can lay our hands on such a gem.
This is a Sumatra from Central Aceh, Gayo Highlands and a mixture of Bourbon, Typica, Caturra and Catimor. It’s a semi washed coffee that has a Operation Cherry Red label. This guarantees great production, which proves in the cup. It is picked around 1350 masl and organic labeled. For sure a Specialty Coffee with a capital ‘S’!!

Indonesia Sulawesi Tana Toraja Fully Washed Peaberry

Indonesia Sulawesi Tana Toraja Fully Washed Peaberry

• A little bit of tanginess (spicy/earthy)

• 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 1976 TOARCO, a Japanese-Indonesian JV, introduced to Sulawesi the traditional washed-process, similar to Centrals.

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.

 

Indonesia Java Kayumas

INDONESIA JAVA KAYUMAS : ROAST 12/12/12

Voor een keer de Aziatische tour op.
Niettegenstaande ze de 4de grootste koffieproducent ter wereld zijn, staan de Indonesische koffie’s vooral bekend voor de volle body en lage aciditeit. En dat is ook meteen de reden waarom zo nogal eens saai genoemd worden, en meer een blender dan een single coffee.
Maar we zijn bij Caffenation natuurlijk niet op zoek naar saaie, maar wel naar uitzonderlijke koffie’s en deze Kayumas levert!

Deze Typica komt van de Java Kayumas Estate, met 725 hectare de kleinste van de 4 ‘government-estates’ op het eiland Java.
Kayumas Estate is één van de vier ‘government-estate’ plantages, die al aangelegd werden in de tijd van de koloniale Hollandse koffieplanters (Blawan, Jampit, Pancoer en Kayumas). De hoogte van de Kayumas Estate is circa 1300 meter boven zeeniveau, dichtbij de vulkanische Ijen–streek en goed voor ongeveer 60000 balen per jaar.

Wat proeven we : zachte zoet-fruitig notige geur. Heldere, volle body en aciditeit, die ook zeer in evenwicht zijn.
Chocolade met rozijnen en vijgen lijken me de meest opvallende smaakdetails.