JAVA PARAHYANGAN

Fully Washed 

Tastes Like: Molasses, Coriander, Lemongrass

With Indonesian coffees, half the battle is overcoming logistical challenges like rugged roads and unpredictable torrents of rain. In the Bandung and Cianjur regencies of West Java, the challenges are met through a coordinated effort organized through a Village Forest Community Institution (LMDH) and the government’s agroforestry department.  The collaboration ensures that environmental protection of the forest and coffee cultivation can coexist. This particular lot comes from more than 450 participating farmers who cultivate coffee on farms that average just a few acres in size.  The LMDH supports these farms with coffee nurseries, composting cherry pulp for fertilizer production and technical assistance for cultivating coffee and standards for certifications. The LMDH coordinates with a local wet mill in Parahyangan where farmers deliver cherries, which reduces the burden on farmers to invest in their own infrastructure and also establishes a consistent processing protocol.  At the mill, cherries are floated to remove under ripe and damaged fruit, and then hand sorted based on ripeness.  The cherries are depulped, fermented for 36 hours, washed and dried on patios or raised beds.  Day lots are cupped and selected for export based on cup profiles.