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Full-bodied, juicy, green tea
Bearing in mind this lot has lactic processing, we aim to extend the Maillard reaction to accentuate the already silky, full mouthfeel. We come in with a notably high charge to maintain momentum throughout the roast, making sure to keep an eye on the rate of rise around first crack. The challenge is finding a balance between those inherent Indonesian notes of green tea and spice while producing a juicy, full-bodied, 'classic' roast.
Wildan started his first coffee project eleven years ago. Since its inception, quality and innovation have been the epicentre of the collective.
Most Indonesian producers focus exclusively on wet-hulled coffees, which makes Wildan’s emphasis on fully washed processing unique - especially given the humid climatic conditions of Indonesia.
Washed coffees are dry fermented in small tanks 15-18 hours before they are rinsed and soaked underwater for another 10-12 hours before a final wash with clean water. Wildan and his son have been working with a variety of fermentation techniques on the farm involving lactobacillus cultures as well as saccharomyces cerevisiae - which is a prevalent yeast strain in winemaking, brewing and baking. They have found introducing these strains into fermentation adds greatly to the cup's sweetness, texture and complexity.
Region: West Bandung Regency, West Java, Java
Variety: Sigarar Utang
Altitude: 1300 - 1600m ASL
Producer: Wildan Mustofa and family at Frinsa Estate