Java Sunda: Haji Iyan

This lot is from a cherry collector called Haji Iyan in Patuha region, Ciwidey. "Collectors" are intermediaries of sorts who buy partially processed coffee and full coffee cherry from small scale farmers and then often process the coffee down to the dried seed/bean. Although in this case, Iyan is delivering the cherries to a central washing station nearby that is operated by Pak Gunawan. Whereas many collectors create large blends of all the coffee they buy, Iyan and Gunawan pay special attention to separating by region, these smaller lot sizes adding a layer of quality control, not to mention more specific provenance. Farms span an altitude range of 1500 to 1800 meters, and typical varieties grown are Ateng types like Sigarar Uteng, and older Typicas. This is a fully washed coffee, which is pretty common in Java. The cup flavors come off very clean, and well-balanced, and in many ways, not unlike a clean washed Central American coffee. This is another beautiful Farm Gate coffee and an excellent choice for espresso.

Cupping Notes: Dried fig, sugar in the raw, accented by orange tea, and golden raisin

Brew Recommendations: Drip, French Press, pour over, espresso

Farm Gate Coffee: Farmers paid at least 50% above Fair Trade

Varietal: Typica, Ateng

Region: Gunung Patuha, Ciwidey

Altitude: 1500 – 1800 meters

Process: Wet processed (washed) and patio sun-dried

Equity Pricing (EP) Levels

Sustaining Level: $16 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Uplifting Level: $20 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Benefacting Level: $24 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Sourced from the high-elevation slopes of Gunung Patuha in Ciwidey, Indonesia, this Java Sunda: Haji Iyan lot highlights the distinct character of the Typica varietal. Cultivated by producer Haji Iyan at altitudes between 1500 and 1800 meters, the coffee undergoes a washed process, a method often utilized to emphasize a clean cup profile and highlight the inherent acidity of the bean.

While Indonesian coffees are frequently associated with earthy, full-bodied profiles, this specific selection offers a more nuanced experience. The roaster identifies notes of dried fig, sugar in the raw, orange tea, and golden raisin. These descriptors suggest a delicate sweetness and tea-like clarity, characteristics that can be further explored by referencing the flavor wheel. By focusing on traditional processing and a classic varietal, this coffee provides a refined look at the evolving landscape of Indonesian specialty production.