Java: Taman Dadar, Kayumas, Organic

$135
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Coffee roast

Price Is Per Ounce

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Descripción

Product Description: Experience the essence of Java with our Organic Kayumas Taman Dadar coffee. Sourced from small, family-owned farms within the Surya Abadi Kayumas cooperative, this coffee embodies the hallmark Indonesian profile through a unique wet-hulling process. Each bean is carefully refined by dedicated producers, ensuring a rich and flavorful cup.

Key Features: Our Java Organic Kayumas Taman Dadar is a testament to traditional coffee cultivation, offering a robust body and low acidity. The wet-hulling process enhances its distinctive Indonesian characteristics, making it a standout choice for coffee enthusiasts.

Benefits: Enjoy a coffee that not only delights the palate but also supports sustainable farming practices. With each sip, you're contributing to the livelihoods of small-scale farmers in Java, Indonesia.

Cupping Notes: Indulge in the complex flavors of black pepper, cedar, and dark chocolate. The nuanced taste profile offers a unique coffee experience that is both bold and smooth.

Flavor Profiles: This coffee boasts a rich tapestry of flavors, including dark chocolate, molasses, and vanilla, complemented by subtle notes of black pepper and cedar.

Specifications:

  • Category: Organic
  • Country: Indonesia
  • Local Region: Kayumas
  • Process: Wet Hulled
  • Variety: Typica
  • Altitude (meters): 800 - 1,600 masl
  • Harvest: May - September
  • Organic: Yes
  • Rainforest Alliance: Yes

Specifications

  • Espresso

    Espresso requires the finest grind, almost like powdered sugar. This method uses high pressure to force hot water through the finely ground coffee, resulting in a concentrated shot of coffee.

  • Single Use Pod

    A medium grind is needed for this method. The coffee is brewed by dripping hot water over the grounds, contained in a Single Use Pod.

  • Drip Coffee

    This method requires a medium grind, similar in texture to sea salt. The coffee is brewed by dripping hot water over the grounds, which are contained in a filter.

  • Pour Over

    Pour over, like V60 or Chemex, calls for a medium-coarse grind. This method involves pouring hot water over coffee grounds in a filter and letting the coffee drip into a vessel below.

  • French Press

    A coarse grind is best for French Press. This brewing method involves steeping coffee grounds in hot water for several minutes before pressing down a plunger to separate the grounds from the brewed coffee.

  • Cold Brew

    Cold brew requires the coarsest grind, similar to breadcrumbs. It involves steeping coffee grounds in cold water for an extended period, usually 12 hours or more, to produce a smooth, rich coffee concentrate.

Roast Levels
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