Cipaganti Village, West Java
West Java is quickly making its mark in the coffee world. Only about 15 years ago, the Indonesian government launched an initiative to lease private land to local farmers for coffee farming, aiming to protect the area’s lush forests from logging. This forward-thinking programming has transformed the region into a hub for exceptional coffee production.
Part of Mr. Espresso’s Collezione di Caffè, this washed micro-lot comes from West Java’s Cipaganti Village. Collected directly from small farmers, coffee varietals include Catimor, Tim Tim, Typica, and Gayo II all grown at high altitudes of around 5,700 feet. For this fully washed coffee, ripe cherries are pulped, dry-fermented for sixteen hours, and then thoroughly washed. The coffee is then placed in a solar dryer, until the optimum moisture content is reached.
Washed coffee processing is traditional to the region, but it has fallen out of favor as producers transitioned to meet a demand for wet-hulled coffees made popular in neighboring Sumatra. While we also love wet-hulled coffees, we were exceptionally impressed by this coffee’s vibrancy showcased by the region’s traditional processing method.
Java Gunung Tikukur offers a complex cup, with flavors such as peach, toasted almond, and basil.
