Coffee Description
This coffee undergoes an "Anaerobic Dry Process". The anaerobic part of the process involves fermenting the coffee cherries in sealed barrels with one-way valves for 5 days (120 hours). The drying time takes about 3 weeks, starting off on raised beds for the first few days, and finishing on cement patios. In the cup we're tasting notes of amber honey, pineapple, and chocolate liqueur.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Typica
Process
Natural + Anaerobic
Elevation
1400-1700 masl
Region
West Java
About Gambung Mill of Indonesia
This coffee was processed at a mill in Gambung, who currently work 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. The mill provides technical and financial support to local farmers, as well as have seedling and compost programs. This is a newer site built during the harvest season last year. 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.
West Java, Indonesia
Coffee & Tea Collective
We started roasting coffee the way that it should be done; by sourcing the world’s best coffee farms with ethics and deliciousness at the forefront of our minds. All of our small-batch roasts are developed to produce the same consistent quality every time. Our coffee is not for everyone. It is for you. The individual. We believe that coffee should not be a convenience. It’s a craft as much as any other, and it’s something we like to share.
