Unlike regular Indonesian coffee where the traditional Wet-Hulled is used, it is rare (and for me very exciting) to see a fully washed process being used.
When I cupped the sample of this lot, I was blown away by the clarity and mouthfeel - Very clean, silky smooth mouthfeel, great sweetness. Something that I could only dream of from an Indonesia coffee (Which were usually associated with earthy notes).
This also reminds me how 'specialty coffee' has come a long way, especially in Asia coffee producing countries.
I spent so much time finding great tasting coffee from Asia region simply because, I truly believe with malicious care in harvesting and processing, Asia's coffee can be very tasty as well.
And I am glad to be able to find a lot that proves me right.
This coffee is from a farm called Sumberwringin-Sempol , located in Ijen, Bondowoso, East Java.
The cherries are pulped, fermented in aerobic fermentation pond for 24 hours.After the fermentation, the wet parchment were soaked again , and transferred to rasied bed and dried under the sun until the moisture content reaches 11-12%.
I was blown away by this coffee, and I hope you'd feel the same after tasting it.