Java Sunda: Wet Process Siki Alit

This lot is from a cherry collector in the Garut District, near Gunung Papandayan where altitudes range from 1600 to 1800 meters above sea level. "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. In the case of this lot, the collector goes to a small milling site where he processes his coffee down to wet parchment, and then sends to another mill nearby who have ample patio space to dry coffee. Whereas many collectors create large blends of all the coffee they buy, this supplier pays special attention to separating the lots that he buys by region, these smaller lot sizes adding a layer of quality control, not to mention more specific provenance, like Papandayan. "Panénjoan" means "beautiful vista" in Bahasa, and is also he ancient name for Mount Papandayan. 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: Caramelized sugars, buttery caramel, dried orange, and dark chocolate bar with crisped rice

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

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

Varietal: Typica, Ateng

Region: Gunung Papandayan, Garut District

Altitude: 1600 – 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 Papandayan in the Garut District, this Indonesia · Gunung Papandayan, Garut District offering showcases the classic profile of the Typica varietal. While washed processing methods are often utilized to highlight a coffee’s inherent acidity and clean finish, this specific lot from Keia & Martyn's Coffee leans into a decadent, dessert-like spectrum.

The cup presents a rich interplay of caramelized sugars and buttery caramel, balanced by the bright, citrus-toned nuance of dried orange and the deep, textured sweetness of a dark chocolate bar with crisped rice. When evaluating such complex profiles, referencing a flavor wheel can be an invaluable tool for identifying the subtle distinctions between these sugary and cocoa-forward notes. This selection serves as a refined example of how careful cultivation at 1600-1800 masl can elevate traditional varietals into a sophisticated, balanced experience for the palate.