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Our friends at Rosetta Roastery have a long history of sourcing and perfectly roasting top quality Sumatrans. Coffees from Sumatra have a really distinct flavour, thanks to the giling basah processing method that is native to the island that leaves a higher moisture content. The resulting quirky, earthy & herbaceous flavours are irresistible to some coffee lovers.
This time around, our friends at Rosetta have switched things up a bit, and sourced an Indonesian coffee from the famous Java region. Despite its slightly different origin and fully washed processing, this coffee does an impressive job of filling the shoes of its Sumatran predecessors, with a serious body, low acidity and plenty of earthy tones.
The coffee is actually comprised completely of Sigarar Utang, a relatively new variety which is the product of a natural mutation. Whether it's this variety or the classic roast profile Rosetta has employed, this coffee certainly packs a flavour punch with its dominant characteristic being (very) dark chocolate flavours, with hints of something syrupy sweet. This coffee really should shine in espresso or moka pot brews, but for those who like a long bold coffee, the plunger or Chemex will yield very tasty results.
Flavourprofile: Full & complex, with citrus, herbs, & brown sugar sweetness
The trick was to get this hefty beast up the stairs. He tried tempting her with rhubarb and lemongrass (elephants love that!). But when that failed, it became patent that they were going to have to push. Suddenly, there was a colossal crash! Over his shoulder, he saw the wreckage of ivory keys and brulee brown timber panels.
While Indonesian coffees are not known for their fruity nature, this particular collection boasts some lovely raspberry elements, with some citrus in there, too. In light of this, we decided to develop it a little less than usual, so that this rather atypical Javan coffee could express a little more of its organic nature, and a little less of the usual roast elements that we usually bring out in our Indonesian offerings.
Indonesia has the reputation for being the Wild West of the specialty coffee world; coffee is often dried on the ground, on the sides of roads, with trucks driving past, whipping up dust clouds. Pedestrians regularly tramp through the laid out drying coffee. Fermentation is imprecise at best, defects are rife, and the best lots are often the accidental love children of good intentions and comprehensive chaos. In this context, it is remarkable that Frinsa Estate is in full control of their product from harvest to grading, to sorting and shipment. Enabling them, for the most part to keep the chaos at bay. The farm is located in West Java, in a region called Sunda. The estate is 110 hectares in size, over terrain ranging from 1300m ASL up to about 1600m ASL. They have a wetmill located at 1400m, as well as their own dry mill, and well ventilated storage space. The coffee is dry fermented, soaked, pre-dried on raised beds, and finished off on the patio.
- Producer(s): Wildan Mustofa
- Region: Java Frinsa Estate, Pangalengan, West Java
- Country: Indonesia
- Altitude: 1,400m - 1,600m ASL
- Variety: Sigarar Utang
- Processing: Fully washed, dried on raised beds
- Harvest: 2016
- Certification: Conventional