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Cappojim's Java Gunung Kencana, Arabica Beans, 15 oz.

Cappojim's Java Gunung Kencana, Arabica Beans, 15 oz.
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JAVA Gunung Kencana

This latest washed Java is from the peak of Kencana. This project we've been lucky enough to be a part of in West Java ("Sunda") has produced some of the cleaner Java's we've tasted, which may seem like an odd description for Indonesian coffee. But in Java there is a tradition of wet processing, and they are able to produce coffees without much of the earth tones that come with wet-hulling that you see in places like Sumatra. The folks heading the project are committed to implementing clean processing techniques and separating different days of cherry collection, an added layer of quality control. Once again this year, they're focusing their buying efforts in villages situated around some of the higher peaks in the region. Farmers deliver cherry to these catchments and receive a very competitive price. The coffee is processed in small batches as part of their method of remaining quality focused.

The dry fragrance has a chocolatey smell, especially in deeper roast levels, that is matched by sweet underlying caramel scent. The wet crust has an herbaceous quality, like sweet basil, but is more of an accent to dominant raisin and burned sugar notes. The flavor of a hot cup echoes the sweet/bittersweet aspects of the aroma, a thick cacao-powder flavor highlighted by moderate acidity, along with a grape skin note. The herbal aspect sensed earlier comes out in the cup as it cools, and builds into a flavor reminiscent of green tea. It's a very sweet Java, and while showing some rustic "Indo" characteristics as well, it cups with a pleasant complexity and cleanliness. Body builds with darker roasting, and work exceptionally well for those who enjoy body and bittersweetness in their brew, and also make for an espresso loaded with layered cocoa and roast tones.

Cupping credit: Tom Owen. Processing: Wet Process (Washed); Varietals: Ateng, Jember, Typica; Appearance: 15+ screen; (15 oz. bag)


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