Parikesit Central Java Anaerobic Honey

Bright Java Coffee

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  • 12 sales on Algrano
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Bright Java Coffee Indonesia
S-795, Sigarar utang, Adungsari, Kartika
Process type
Anaerobic fermentation
Altitude range
1350m - 1600m
Harvest period
June, 2022 - August, 2022
Seller's cupping score (SCA)
84.0 points
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The coffee story

Parikesit is our name for a project we started in 2021 with the Daya Sindoro farmer group on the slopes of Mount Sumbing and Mount Sindoro in Central Java.  In addition to the standard processing of full washed and wet-hulled coffee, we wanted to improve the cup quality overall in a honey process. Since the cooperative was amenable to producing a competition-grade lot for this year we started this experiment of anaerobic fermentation using a single yeast variety.

When we cupped the base honey this mixed varietal came from we thought that with a controlled fermentation we could improve sweetness and acidity. Our hypothesis was that the natural yeast and bacteria endemic to the fermentation process were not providing the right flavour notes to make this a stand out coffee.

The results of this trial proved a success. With access to a natural mountain spring for rinsing cherries as they arrive at the cooperative every afternoon during harvest, the Daya Sindoro team removed much of the natural yeast and bacteria during the floating step. This left a perfect media for inoculation with a commercial yeast strain commonly used to brew ales.

So we took a basic coffee, worked with a farmer group eager to learn new post-harvest practices and made what we think is a coffee that has to go on an offer list to anyone wanting to know what yeast fermentation or anaerobic fermentation is all about.

Read more about Troy Kiper of Bright Java here.

The process

Pulped cherry undergo a 48 Hour anaerobic fermentation using a Fermentis Ale Yeast. After fermenting in bags the parchment is dried on raised beds for 12-15 days then rested in parchment for 30 days before hulling and processing.