Java: Wet Hulled Tambak Ruyung

This lot of Tambak Ruyung is from a pair of coffee collectors in the Ciwidey region, near Bandung. "Collectors" are intermediaries of sorts who buy partly processed coffee and full coffee cherry from small scale farmers and then process the coffee down to the dried seed/bean. In the case of these two, they are renting a small warehouse space replete with coffee huller in Ciwidey and producing mostly wet-hulled coffee (aka "giling basah". Whereas many collectors create large blends of all the coffee they buy, these collectors pay special attention to separating the lots that they buy by region The smaller lot sizes add a layer of quality control, not to mention more specific provenance. This lot is from Tambak Ruyung, quite close to their warehouse operation in Ciwidey. 

This is another beautiful Farm Gate coffee that is great as espresso.

Cupping Notes: Palm sugar, strong earthy notes of tobacco, aromatic wood, and cacao nib

Brew Recommendations: Espresso, drip, French press, pour over

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

Varietals: Ateng, Typica

Region: Tambak Ruyung, Ciwidey

Process: Wet Hulled (Giling Basah) and Patio Sun-Dried

Altitude: 1200 -1700 meters

 

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 Tambak Ruyung region of Ciwidey, Indonesia, this Java: Wet Hulled Tambak Ruyung selection highlights the distinct character of the Ateng varietal. Grown at elevations between 1200 and 1700 masl, the beans undergo the traditional wet hulled method, a technique widely practiced in Indonesia that often contributes to a heavy body and earthy complexity. In the cup, this specific lot from Keia & Martyn's Coffee presents a profile defined by palm sugar, tobacco, aromatic wood, and cacao nib.

For those exploring the geography of Indonesian coffee, this entry serves as a classic example of how regional processing traditions shape the final sensory experience. When evaluating these deep, savory notes, it can be helpful to reference a flavor wheel to better identify the nuances between the woodsy and sweet components inherent in this unique origin.