Java Sunda Anaerobic Honey
chocolate liquer, peach, vanilla
Region: Puncak Sirna, West Java
Altitude: 1400-1700 masl
Variety: Ateng
Process: Anaerobic Honey
This coffee was processed at a mill in Puncak Sirna, who currently work with around 250 small farmers in the broader Cianjur District. Most of the coffee grown is Ateng, a common disease--resistant hybrid, and planted between 1400 and 1700 meters above sea level. The mill provides technical and financial support to local farmers, as well as have seedling and compost programs. They are set up to do many different types of processes, in addition to typical wet process and giling basah methods. This is a hybrid process of sorts called "Anaerobic Honey". The anaerobic part of the process involves fermenting the coffee cherries in sealed barrels with one-way valves for 5 days (120 hours). They then pulp the coffee, leaving behind a thin layer of fruit stuck to the seed for the drying stage. This is the "honey" part of the process, a name coined by Costa Rican coffee farmers who popularized the honey process method. When the layer of fruit dries, it oxidizes to a yellowish-red hue, and has the coloring of honey. Hence the name. The coffee dries on raised beds for the first few days, and is then finished on cement patios for 7-12 days more.
In the cup you'll find notes decadent chocolate liquer, vanilla, and a subtle stone fruit accent.
Enjoy!
Limited to 100 boxes
Featured art by Avia Rose Ramm. Installation on view 6/6-8/6 at our North Park Cafe. Read about the artist here.
We roast on Tuesday and Thursday. Your order will be shipped or available for local pick up on Friday.