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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 season, 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 will yield very tasty results.
His arrival in Tokyo was quite the event; his first step crushed an old tobacconist, while his second landed on a bean-to-bar chocolatier. The hipster community was madder than a pot of stewed prunes. “Tone it down!" they cried. "Less is more!” But, as a 160-foot, full-bodied beast, understatements are a tall order.
We weren't shy to add a little more time and heat to this guy. The end result is a rather gargantuan coffee with plenty of depth and rather muted acidity. A pleasant alternative to coffees lovers who have developed "stone fruit" fatigue.
Our Java Utang is a single-variety coffee comprised of the natural mutation, Sigarar Utang. It was discovered by farmer Tengku Ibrahim, who noticed that one particular coffee tree, while far smaller than the other trees, also produced far more cherries in a shorter space of time. Its short stature earned it the name "Ateng" - a nickname referring to the much-loved diminutive Indonesian comedian Andreas Leo "Ateng" Suripto. It's more widely used name, "Sigarar Utang" can be translated as, "repay your debt sooner" because the plantlings start yielding harvests within the first year, while the local Typica and Bourbon trees would take as long as three years to begin flowering.
- Producer(s): Wildan Mustofa
- Region: Java Frinsa Estate, Pangalengan, West Java
- Country: Indonesia
- Altitude: 1400m ASL
- Variety: Sigarar Utang
- Processing: Fully washed
- Harvest: 2016
- Certification: Conventional