Indonesia, Sarapan

Indonesia has a big bias against it due to the earthy/unclean profiles that still for the most part dominate the Indonesian cup profiles. Sometimes, on the trips we do throughout Europe to visit roasters, we bring a few sneaky Indonesians with us and put them side by side with our best Colombians and they always shine just as well. Clean, juicy, transparent profiles with a bunch of layers and fruit.

The cherry for this lot, which will be a mix of varities, is farmed by some selected outgrowers located at in West Java, locally called Sunda. These farms sit at altitudes of 1300 – 1500 masl.

The coffees are processed at Frinsa Estate, their wet mill is located at 1400 masl and has a ventilated storage space and a dry mill. This means they are in full control of their product from harvest to grading, sorting and shipment. The guys at Frinsa really know how to process and even though the climate is working against drying it this way they find a way and get clean delicious profiles.

The names of the lot communicate the concept you’re getting when purchasing the coffees plus… Bahasa sounds great! So in honor of the country and their language they named each lot accordingly:

— Sarapan: “breakfast”, washed/honey that is calm but good with depth. (and a person/event/object that is delicate but beautiful. Something that needs time or effort to see the beauty in it)
— Manis: “sweet”, honey/natural that can be little to medium funky but sweet: (a person/event/object that is loved by all/everyone’s friend)
— Edun: “crazy”, anaerobic/crazy, lots of funk: (How would you describe a crazy person/event/object in Bahasa, positively crazy).

Processing: Washed
Varieties: Sigar Utang, Andung Sari