JAVA COFFEE BEANS

The Java Kamandaka Indonesian single origin is grown in the western region, North Bandung and East Bandung. The numerous varietals are grown between 1,200-1,600m above sea level and processed at the Banyu Giri mill.

Catimor is a dwarf plant with large wide leaves and bright red berries. Originating in Portugal, a cross between Caturra and Timor (related to the Robusta species) varietals. It is primarily favoured for its quick production and high yields, as well as its natural resistance to pests and leaf rust. Catimor as a varietal still has to be well taken care of to ensure greater cup quality, as low quality growing conditions can greatly adversely affect the flavour profile in the cup. However, good cup quality Catimor develops a complex cup with black pepper or aniseed notes.

Typica is one of the most genetically important Arabica coffee plants in the world. It produces a small yield of high quality large cherries and great cup quality when grown at higher altitudes. It is susceptible to diseases however, such as leaf rust and berry disease.

Lini S is known more commonly as SL795 or Jember, which a Kent varietal from India crossed with Typica, although it is a naturally occurring hybrid in Java, Indonesia. It is another varietal known for good productivity and disease resistance, as well as having excellent cup quality. Because of this, the Jember research facility, ICCRI, has worked with this varietal for up to eight generations.

Sigarar Utang is a HdT hybrid, a naturally occurring cross with the Bourbon varietal, is also known as Ateng or Ateng Jaluk. This semi-dwarf plant is characterised by dense foliage with narrow and pointy leaves and large sized beans. This variety is known for good productivity and resistance to CLR (Coffee Leaf Rust). It also has good cup quality with a classic Indonesia flavours.

This Indonesian Java Kamandaka single origin coffee is ideal for filter brew methods such as pour over and chemex.

 

Tasting Notes: Medium body with low acidity, and notes of cinnamon, apple, cocoa nibs and cola.

 

JAVA KAMANDAKA – INDONESIA

Coffee was introduced to the archipelago by the Dutch who initially planted coffee trees around their stronghold of Batavia but quickly expanded coffee production to the Bogor and Sukabumi regions in West Java in the 17th and 18th century. Indonesia proved to have a near ideal climate for coffee production, hence plantations were soon established on other parts of Java and on the islands of Sumatra and Sulawesi.

Today, Indonesia's coffee plantations cover a total area of approximately 1.24 million hectares, of which 933 hectares are Robusta plantations and 307 hectares are Arabica plantations. More than 90% of total plantations are cultivated by small-scale growers who own relatively small farms around 1-2 hectares. Indonesia is among the world's top coffee producing and exporting countries.

 

     

THE GREEN BEAN PROCESS

Wet Hulling, also known as Giling Basah, is a form of pulped natural but somewhat different and unique to Sumatra. The majority of coffees from this region are processed this way and it is this method which gives them their distinctive flavour. The cherries are pulped and placed in fermentation tanks for a very short time, which leaves a portion of the mucilage intact and the remaining mucilage is washed off. Then they are dried down to 30-40% and immediately hulled, then further dried down to the standard 10-12% moisture. The process give the beans a distinctive dark green colour and deep earthy flavour, with very muted acidity.

 

     

Image Sources:

https://mysimplytour.blogspot.com/2015/10/introducing-of-indonesia-world-coffee.html

https://coficom.com.au/coffee.php?item=id-java-kamandaka

https://sprudge.com/always-an-exception-inside-the-growing-tide-of-quality-indonesian-coffee-processing-71791.html

https://royalcoffee.com/?s=sumatra+ika

https://serbakopi.wordpress.com/2013/02/26/sindoro-green-bean-coffee-indonesia/

https://paradiseroasters.com/blogs/news/what-is-giling-basah