Java Cikole Estate Anaerobic Natural

Bright Java Coffee

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  • 12 sales on Algrano
  • 2 Avg. orders per roaster
  • 8 Roaster relationships
Bright Java Coffee Indonesia
Process type
Anaerobic fermentation
Altitude range
1350m - 1500m
Harvest period
June, 2022 - July, 2022
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Financing costs apply until the coffee is released.

The coffee story

This is the second year we have partered with a processor in West Java who runs Cikole Estate.  West Java is THE place for coffee innovation in the Indonesian archipelago.  Case in point almost a third of the submissions for Indonesia's Cup of Excellence came from this area responsible for less than 20% of the country's Arabica production.  It's proximity to the specialty coffee metropolis of Jakarta is one of the reasons for this region's innovative approach to coffee.

Jakub L is the operations manager and head processor for Cikole Estate. Jakub is originally from the neighboring island, Sumatra, where he grew up near Medan where his family owns their own coffee farm. He likes to experiment, try new things and is open to new processes.  cikole Estate coffee is from an area called Batu Lonceng in Maribaya. The typica varietal is picked from the lush forest here, (1300-1500 MASL), just slightly northeast of  Bandung.  The coffee plantation is nestled deep in the forest while surrounded by villages where many of the farmers who tend the coffee live.

The coffee cherries are picked, then transported by truck to Cikole Estate, about 30 minutes away, where there is a washing station and greenhouse to prepare the coffee for fermentation and sortation.

Read more about Troy Kiper of Bright Java here.

The process

Fresh cherries are received in the in the processing facility and undergo hand sorting. They are not floated. This retains the maximum amount of natural yeast and microbiota from the field where grown. The cherries are bagged in an air-tight plastic bags. During this moment, anaerobic fermentation begins. After certain amount of time and certain pH level, coffees are removed from the bag and moved to the green house for drying process. Drying continues until coffee pods reache 10-12% moisture. We receive pods after resting for a month. The come to our mill for hulling and further QC, ie. further sortation and cupping.