$27.00
Taste: Chocolate. Burnt Sugar. Rich.
Finish: Chocolate. Almond. Smoke.
Cold Brew
French Press
Coffee Cupping (Lingle Method)
Cowboy Coffee
Percolator (no paper filter)
Percolator (paper filter)
Chemex
Clever Dripper
Cafe Solo Brewer
1Gallon+ Commercial Batch Brewer
SCA Certified Home Brewer (200°F >5 min brew time)
Cone-shaped Pour-over (metal filters)
Flat Bottom Auto-Drip Coffee Machines with paper filters
Siphon (Yama
Hario Next
Bodum PEBO)
AeroPress (3+ minute brew)
AeroPress (2 minute brew)
Non-Certified Home Brewer with paper filter
Cone-shaped Pour-over Brewers (paper filter)
Moka Pot
Espresso (home machines. Prosumer and better will use a dedicated burr grinder made for espresso grinding.)
AeroPress (1 minute brew)
Turkish coffee
Country: Indonesia
Region: Java, West Java
Washing Station: Laspada Village
Producer: Small Holders
Elevation: 1450 MASL
Variety: Catimor, Tim Tim, Typica
Process: Depulped, 16 hour fermentation, wet-hulled, dried in greenhouses
This lot originates from 47 smallholder farmers around the village of Laspada in the Pangalengan district of West Java. In this area, farmers' plots average two hectares and sit at elevations around 1400 masl. Generally, harvest runs from May through August, after which they sell their partially finished green coffee to collectors who travel the region. Laspada is taken from the local word for "alert", stemming from the days of Dutch colonial occupation, when the area served as a gathering place for fighters peparing for battle. Wet hulling is a process devised in Sumatra and adopted throughout the islands as a solution to rainy, humid conditions that make drying green coffee a challenge in places like Java. Typically, farmers depulp freshly picked cherries, ferment overnight, and wash the seeds before selling to a mill or collector only partially dried. The coffee's husk (parchment) is removed much earlier stage than in a standard washed process, while the green seed is still soft and pliable; great care is needed to prevent excessive damage. After milling, the coffee seeds are then finally dried until optimum moisture content is reached.