CONTINENT: Asia
COUNTRY: Indonesia
REGION: Gambung Pangkalan, West Java 
VARIETAL: Ateng & Typica
FARM: Gambung
FARMERS: Small farmers in Ciwidey & Pangelengan
PROCESS: Anaerobic Natural
ALTITUDE: 1400-1700 masl

Since this is our first Indonesian coffee it’s definitely worth experimenting with a variety of different brew methods to take in the full spectrum of flavors it has to offer.

This coffee was processed at a mill in Gambung, a scenic hilly locality in Western Java, Indonesia. The mill currently works with small farmers in villages near Ciwidey and Pangelengan on the Gunung Tilu pass. Most of the coffee grown is Ateng, a common disease-resistant hybrid, and planted between 1400 and 1700 meters above sea level. 

In addition to providing technical and financial support to local farmers the mill additionally has seedling and compost programs. This is a newer site built during last year’s harvest season. Their wet mill wasn’t operational until the end of the season, so they opted to do two anaerobic lots during the peak of the harvest.

This coffee underwent a hybrid process of sorts called “Anaerobic Dry Process”. During the anaerobic part of the process the coffee cherries were fermented in sealed barrels with one-way valves for 5 days (120 hours). Cherries were then dried for about 3 weeks, starting off on raised beds for the first few days before being finished on cement patios. 

The cup here is intensely rustic, with boozy fruit flavors and dark toned bittering. The seeds are uneven in color, with some beans presenting yellowish, others a darker brownish hue.