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Java Kayumas Taman Dadar, Organic

Impressions: Dark chocolate. Earthy. Sweet. A sandalwood fragrance with sweet smoky aroma of chocolate, molasses and vanilla. Earthy and rich in the cup, with baker’s chocolate, tanned leather, tobacco and charred mallow. Melon, molasses and Brazil nut emerge as cup cools. An intense and full- bodied coffee.
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TASTING NOTES

  • Dark Chocolate
  • Earthy
  • Sweet
  • Molasses
  • Vanilla
  • Rich
  • Baker’s Chocolate
  • Tanned Leather
  • Tobacco
  • Charred Mallow
  • Melon
  • Molasses
  • Brazil Nut
  • Full Body
  • Low acidity

ROAST LEVEL


Origin Data

Producers: Live in the villages of Curah Tatal & Kayumas.

Variety: Typica

Region: Ijen Plateau in Eastern Java, Indonesia

Process: Wet hulled and dried in the sun.

Elevation: 3,000 to 5,250 feet above sea level.

ABOUT THIS COFFEE:

This coffee is sourced from family-owned farms located near the villages of Curah Tatal and Kayumas on the island of Java, Indonesia. In the 17th Century Java coffee was first cultivated in low lying areas, but by the late 19th Century coffee leaf rust had destroyed production, forcing new coffee cultivation into the highlands where high altitudes and volcanic soil provide perfect growing conditions.
Smallholder organic coffee production is atypical of the region which is dominated by large government run coffee estates established by the Dutch in the 18th century. Taman Dadar, meaning flower garden, aptly describes the way smallholder coffee is cultivated, colorfully inter-cropped with parkia beans, avocados, erythrina, albizia, and leucaena trees, which produce food for local consumption and shade.
Java Taman Dadar is wet-hulled, a uniquely Indonesian processing method in which the coffee parchment is removed before the final drying is completed, producing a hallmark Indonesian flavor.

a worker stands by a small washing station in Java

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