{"product_id":"gambung","title":"Gambung","description":"\u003cp style=\"text-align: left;\"\u003eSourced from West Java and consisting of Typica and Ateng varieties, this lot is one of the most approachable expressions we’ve tasted from the region. Coffees from this area are generally known for their woody, spice-driven characteristics, but this one offers a fresh perspective. While it still exhibits hints of those classic notes this coffee also provides a nice fruit forward character and balanced cup.\u003c\/p\u003e\n\u003ch6\u003e\n\u003cstrong\u003eCOFFEE DEETS\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eCONTINENT:\u003c\/strong\u003e \u003cem\u003eAsia\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eCOUNTRY:\u003c\/strong\u003e \u003cem\u003eIndonesia\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eREGION: \u003c\/strong\u003e\u003cem\u003eGambung Pangkalan, West Java \u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eVARIETAL:\u003c\/strong\u003e \u003cem\u003eAteng \u0026amp; Typica\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eFARM:\u003c\/strong\u003e \u003cem\u003eGambung\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eFARMERS:\u003c\/strong\u003e \u003cem\u003eSmall farmers in Ciwidey \u0026amp; Pangelengan\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003ePROCESS:\u003c\/strong\u003e \u003cem\u003eAnaerobic Natural\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eALTITUDE:\u003c\/strong\u003e \u003cem\u003e1400-1700 masl\u003c\/em\u003e\u003c\/p\u003e\n\u003ch6\u003e\n\u003cstrong\u003eBREW THIS\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h6\u003e\n\u003cp\u003eSince 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.\u003c\/p\u003e\n\u003ch6\u003e\n\u003cstrong\u003eABOUT THE MILL\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h6\u003e\n\u003cp\u003eThis 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. \u003c\/p\u003e\n\u003cp\u003eIn 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.\u003c\/p\u003e\n\u003ch6\u003e\n\u003cstrong\u003eABOUT THE PROCESSING\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h6\u003e\n\u003cp\u003eThis 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. \u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n","brand":"Steady State","offers":[{"title":"10oz","offer_id":53362788237626,"sku":"SO-GA-10O-WB","price":36.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":53362788270394,"sku":"SO-GA-2L-WB","price":90.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1566\/6489\/files\/SS_10ozGambung_LabeledProductImage_04.24.2026.jpg?v=1777065611","url":"https:\/\/www.steadystateroasting.com\/products\/gambung","provider":"Steady State","version":"1.0","type":"link"}