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Rich, cacao nib, sherry, umami
The green - pungent with boozy ferment and tropical fruit - has a remnant layer of mucilage that leaves the beans uniformly golden in colour.
Compared to our washed lots of Sigarar Utang, the anaerobic processing results in beans are much more delicate and fragile so heat must be applied with a great deal of care. Exceedingly vibrant and complex with a multitude of striking aromatics, we drop out at first crack to preserve as much of this unique sensory experience as possible.
Eleven years and Wildan continues to pioneer the limitless possibilities of experimental processing as he continues to expand the number of his alternatively processed lots. Wildan has moved to innovate and finds original, unusual ways of incorporating different traditional Indonesian food fermentation techniques into his coffee processing.
During fermentation, a variety of byproducts are produced - most commonly, lactic acid and ethanol which, in the case of this lot, lend the cup high levels of complex, whiskey-forward, tropical fruit notes.
Region: West Bandung Regency, West Java, Java
Variety: Sigarar Utang & others
Altitude: 1400m ASL
Processing: Anaerobic Natural
Producer: Wildan Mustofa and family at Java Frinsa Estate