Java Estate Kayumas Organic

Farmer: Kayumas Organic Cooperative farm Area: Kayumas, Ijen Plateau, Bondowoso Regency, East Java Island. Altitude: up to 1600m Above Sea Level Processing Method: Washed, and wet hulled. Variety: Typica. From the picturesque and volcanic Ijen Highlands, we crown our visit to these ancient coffee farms with an organic and direct trade lot, where coffee is shaded under the trees of Albizia, Leucaena, and (Cinnamon) trees. Read more below:

From the picturesque and volcanic Ijen Highlands, we crown our visit to these ancient coffee farms with an organic and direct trade lot, where coffee is shaded under the trees of Albizia, Leucaena, and (Cinnamon) trees.

Its nutty, herbal and caramel fragrance is truly unique. The coffee starts with a sweet and herbal undertone, but then delivers a solid body with little to no bitterness and ends with a long and memorable finish. The classic flavours of this coffee make it a favourite for the daily cup.

Kayumas residents established this venture in East Java in 1960s, the processing of this coffee is a hallmark Indonesian method in which coffee is wet hulled and dried. First, coffee cherry is removed, and the beans are left to ferment in their honey layer for up to 36 hours, which allows them to retain some cherry sweetness and red fruit flavours. Then, the beans are washed and partially dried, before being wet hulled from their protective layer and sundried, this gives the coffee a depth in its body and a unique colour before roasting, which turns almost blue (hence the the nick-name Blue Java!).

A partnership has been established between the exporter, Kayumas, and Indonesian Coffee and Cocoa Research Institute (ICCRI), with the aim of improving cup quality, and to shorten the marketing chain from farmer gate to roasters like ourselves, thus adding more value to farmers. This coffee was purchased after The Roasting House’s visit with the global Specialty Coffee Association with coordination of Indonesian Specialty Coffee Association and ICCRI.

Goes very well with pour-over, or press methods like the aeropress or Cafflano Kompact.

Availability: Out of stock
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ر.س.‏ 26.25 incl tax

From the picturesque and volcanic Ijen Highlands, we crown our visit to these ancient coffee farms with an organic and direct trade lot, where coffee is shaded under the trees of Albizia, Leucaena, and (Cinnamon) trees.

Its nutty, herbal and caramel fragrance is truly unique. The coffee starts with a sweet and herbal undertone, but then delivers a solid body with little to no bitterness and ends with a long and memorable finish. The classic flavours of this coffee make it a favourite for the daily cup.

Kayumas residents established this venture in East Java in 1960s, the processing of this coffee is a hallmark Indonesian method in which coffee is wet hulled and dried. First, coffee cherry is removed, and the beans are left to ferment in their honey layer for up to 36 hours, which allows them to retain some cherry sweetness and red fruit flavours. Then, the beans are washed and partially dried, before being wet hulled from their protective layer and sundried, this gives the coffee a depth in its body and a unique colour before roasting, which turns almost blue (hence the the nick-name Blue Java!).

A partnership has been established between the exporter, Kayumas, and Indonesian Coffee and Cocoa Research Institute (ICCRI), with the aim of improving cup quality, and to shorten the marketing chain from farmer gate to roasters like ourselves, thus adding more value to farmers. This coffee was purchased after The Roasting House’s visit with the global Specialty Coffee Association with coordination of Indonesian Specialty Coffee Association and ICCRI.

Goes very well with pour-over, or press methods like the aeropress or Cafflano Kompact.

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