60 Kg Bag Tilu West Javanese Arabica Semi -Washed (GrainPro Green)
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Java Tilu coffee is a single origin coffee from the Tilu Mountains in West Java, Indonesia. It is produced by the Frinsa Collective, a group of small farmers who work together to improve the quality and sustainability of their coffee.
Mount Tilu Java Arabica coffee is grown in the highlands of West Java at an altitude of 1,500 to 1,600 meters above sea level. This area has a tropical climate with moderate temperatures and high humidity, which provides ideal conditions for the growth of Arabica coffee plants. The soil on Mount Tilu is rich in volcanic minerals, contributing to the coffee bean's unique flavor profile. Farmers use traditional farming methods and sustainable farming practices, including organic fertilizers, natural soil amendments and pest control techniques to promote the growth of healthy plants and high quality coffee beans.
The farmers of Java Tilu coffee use a Semi-washed process which is when the coffee has undergone a partial wet processing method. The coffee cherries are first pulped and then dried, before being hulled and polished. However, unlike washed coffee, the coffee beans are not fully soaked in water. Instead they are only rinsed. This method is also known as the ‘wet-hulled’ process. The outer skin is removed, similar to washed coffee, but the mucilage – inner-mesocarp – remains on the parchment and is sun-dried. Then the parchment is removed and the swollen white beans enter the second drying-phase.
Java Tilu coffee has a savory and complex taste, with notes of lemon, toffee, chocolate, and spices. It can be enjoyed at any time of the day.
One of the most important factors is the altitude where the coffee is grown. The highlands in the Tilu Mountain region create the ideal environment for growing Arabica coffee beans, which are renowned for their complex flavor profile and exceptional quality.
Another factor that contributes to the taste profile of Gunung Tilu Java Arabica coffee is the soil composition of the region. Volcanic minerals in the soil give coffee beans a unique taste and aroma not found in other coffee varieties.