60 Kg Bag- Temanggung Sindoro Sumbing Central Javanese Arabica - Anaerobic Fermentation (GrainPro Green)
If you are looking for a unique and intense coffee experience, you will want to try our Java Temanggung arabica anaerobic fermentation coffee.
Coffee produced in Temanggung, Central Java, often has a fruity aroma and mild acidity. It also has a unique spice flavor that is especially strong for the type of Arabica grown in mountainous areas such as the slopes of Mount Sumbing and Sindoro or the Dieng plateau.
What makes this coffee even more special is the anaerobic fermentation process that it undergoes.
Anaerobic fermentation is a method that involves sealing the coffee cherries or the de-pulped cherries in containers with water and removing oxygen for a certain amount of hours before they are dried.
This process creates a tangy-sweet aroma and flavor that is unlike any other coffee. It also produces and enhances the floral, fruity and spicy notes of the coffee, making it more complex and intriguing.
Our Java Temanggung Arabica anaerobic fermentation coffee showcases the full potential of this innovative processing technique. You will enjoy its rich body, bright acidity, and distinctive flavors of citrus, berries, honey and cloves. This coffee is perfect for those who love to explore new and exciting coffees, that challenge their expectations, and delight their senses. Order yours today and discover the magic of anaerobic fermentation!
SCORE: 87.8
When people think of "wet hulled coffee" (aka "giling basah"), Sumatra tends to be the origin that comes to mind. But Java also produces some of our favorites of the complex, rustic-sweet coffees, and are often exceptionally sorted for defects too, as Waspada is. The dry fragrance yields hints of banana bread, dark corn syrup, and bittersweet rustic cocoa. I pick up on a potent blackstrap molasses note in the wetted coffee that carries notes of milk chocolate and brown bread in the steam. The interesting smells give way to a somewhat atypical wet hulled cup as well. This coffee really challenges preconceptions you might have about wet hulled coffee. Sure, it has some of the typical earth and woody aspects. But it also offers notes of fruit and an acidic impression that put it in a league of its own. The cup sweetness walks a tightrope between unrefined sweeteners and earthy dried date. I'm giving City roasting the green light here - not often recommended for wet hulled coffees - which cultivates a moderately bright cup considering, with acidity being informed by notes of lemony sour grass, and a hint of orange herbal bitters. Full City+ roasts produce more than ample sweetness that offsets some of the intense roast bittering. There's also a hint of dried plum in there, and subtle anise aroma. I didn't pick up on a whole lot of 'smokey' aspects either, which only helps to lift the dense layers of dark cocoa.
Processing Method: Wet Hulled (Giling Basah)
Cultivar: Modern Hybrids
Farm Gate: Yes
Specifications
| Wholesale Green Bean or Retail (Buyer Type) | Green Bean Wholesale Bags: (60 Kg/ 132 lbs Whole bag bulk orders) No roasting or grinding available |
| Processing Type | Anaerobic Fermentation |
| Certifications | One Farm Alliance |
| Specializations and Features | GrainPro (Hermetically Sealed Bag) |
| Location | Temanggung, Central Java |
| Elevation | 1400 - 1800 MASL |
| Variety | S795 |
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