Java Kopi Sunda
Java Kopi Sunda
This coffee is the result of a small-yet-growing project, to build an outpost in the oldest coffee growing region in Java, work with the local farmers, and wet-process the coffee in tiny batches to high standards. It's the work of several people, Eko Purnomowidi who supervised the project and support from Edo Gurdian and Uden Banu. Two Indonesians, a Costa Rican and a Pole: all crazy enough to pursue building this small coffee camp. Java Sunda (West Java) was the original coffee area, but you would find very, very few trees here of late. All the coffee is grown in East Java, where all the big estates are. All Java sold in the US is basically East Java coffee. But farmers in Java Sunda always kept small coffee plots, and there was one commodity quality mill near Bandung that would buy coffee (but not for much). Yet here amongst the Ateng and Jember were some old Typica trees, the original Typica! (Java was the first destination for coffee from Yemen, with a stopover in India). This is the second year of the project, and the first box is one singular lot. I look forward to the future development of the Java Sunda project as we isolate the cultivars that are blended here (especially the Typica and longberry Kopi Sunda itself) to find more nuances in the cup. The 2nd lot, which will arrive this spring, has some interesting lot separation which we'll expound upon more soon. This current lot was rigorously hand sorted with local labor from the community. It drove up the cost of the coffee, but resulted in a better cup, and is in the spirit of this project to improve coffee and community in the area!
This coffee is distinct from other Indonesias, and from the usual Java coffees from the East. The aromatics are sweet and perfumed in nature with amber honey, aromatic wood, and cinnamon stick in the dry fragrance and along the crust. The break has a strong malted chocolate character, clean earthy humus, as well as a creme caramel note. As a wet-processed coffee, this is quite different than most Indonesia coffees that are wet-hull processed, like Sumatras. It has rustic elements to the aromatics and flavor, but it has much more. The cup has red apple notes, pleasantly tart green grape brightness, spiced with cinnamon and fruited with tamarind. Light roasts have spiced cider characteristics. Darker roasts have a brown sugar sweetness. It has a rustic aspect as well, with fresh earth and some brothy tomato notes. Those looking for really funky Indo character might be disappointed, but those who take issue with Sumatra might find an Indo coffee to fall in love with here. We think this lot is pretty amazing when you cup it against the wet-hulled types.