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Java – ACES – Riunggunung Estate – Anaerobic – Natural – Green Unroasted

In Stock: 21 Lbs
Java
Pangalengan, Bandung, West Java
Riunggunung Estate
Andungsari, Bor Bor, Kopyoi, Lini S795, Sigarauntang, Timor Hybrid
1600 - 1650 masl
Anaerobic Fermentation
Intense, tart, winey fruit with perfumy florals of elderflower and rose; berry and chocolate with tart acidity.
89
Medium (City Roast)

Taste: Wow! We have never tasted a coffee from Java with this amount of complexity. Tart, yet sweet and savory with distinct chocolate flavor and underlying perfumy floral notes.
Roast: We suggest a light/medium roast as anything darker negates the light floral notes and brings a more acidic flavor to this special bean. *We found waiting a full week or more to de-gas brought this bean to it’s optimal complexity. Believe us, you will be rewarded for your patience!
About: This coffee comes to us from the Riunggunung Estate, located near Bandung in Indonesia’s West Java. Riunggunung Estate is a 10-hectare farm with 9 hectares planted in a selection of different varieties that are commonly found in Java. This lot is from the highest point of the estate, elevation-wise. This section of the farm not only develops the most nuanced flavor profile for the coffee, but it is also a somewhat dangerous place for the plants: On very cold evenings it can potentially frost over, which can devastate production. The stress, however, is part of what contributes to the beauty of the flavor in the cup. In this case, we see a perfect scenario of factors that contribute to an exceptional coffee.

For this lot, only the ripest cherries are selected and promptly floated and washed in clean, spring water. Once the perfect selection is sorted, cherries are placed into a plastic, air-tight container, and lactobacillus is added to the tanks, mixed, and set to ferment for an extended period of three days. Once the fermentation is complete, the cherries are promptly moved to raised beds for an average period of 18-21 days and dried as naturals. During this time, the cherries are moved consistently to ensure an even drying process across the entirety of the microlot. After the drying process is complete, the coffee is hulled, removing the dried cherry and then milled to remove the parchment and sort by size, density, and color.  The final process of hand-sorting is achieved with the help of the staff at the dry mill and the coffee is then bagged and prepped for distribution.

 

More than just bags of amazing coffee – “ACES” lots are small, exclusive, incredible offerings that empower coffee growers, showcase triumphant experiments and meticulous production, and revolutionize the coffee experience.

*Microlot Coffee Offerings: Farmers are paid quality premiums for any microlot coffee, which reflects the extra planning, effort, labor, and attention to detail required to produce them, as well as rewarding the ultimate job well done.

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