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Parikesit Central Java Anaerobic Honey
Bright Java Coffee
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- 12 ventas en Algrano
- 2 Prom. de pedidos por tostador
- 8 Relaciones con los tostadores
- Origen
- Indonesia
- Productor
- Bright Java Coffee Indonesia
- Variedad
- S-795, Sigarar utang, Adungsari, Kartika
- Tipo de proceso
- Fermentación anaeróbica
- Rango de altitud
- 1350m - 1600m
- Periodo de cosecha
- junio de 2022 - agosto de 2022
- La puntuación de la copa del vendedor (SCA)
- 84.0 puntos
- ID
- ID-7-202206
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La historia del café
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.
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.