Pasada

Sindoro Central Java Wet Hulled

Bright Java Coffee
Arábica
Floral
Té verde

Su café está totalmente asegurado durante el transporte Saber más

Registrarse O Inicie sesión para ver los precios
  • 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, Kartika
Tipo de proceso
Otro
Rango de altitud
1450m - 1750m
Periodo de cosecha
agosto de 2021 - agosto de 2021
La puntuación de la catación de Algrano (SCA)
81.75 puntos
Actualizado septiembre de 2021
ID
ID-8-202108
Descargar galería del productor
Pague en la divisa que prefiera
Puede elegir entre USD, CHF, EUR o GBP.
Pague 10 días después de realizar el pedido
Sin costes de financiación
Compre ahora, pague después
Los costes de financiación se aplican hasta que se libera el café.

La historia del café

On the slopes of Sindoro-Sumbing in Central Java, coffee is commonly grown among tobacco. Some use an intercropping system, between tobacco, fruit trees and vegetables. Sindoro is a volcanic mountain in the region of Temanggung, Central Java, Indonesia. The mountain's peak is about 3153 masl. And Sumbing is one of the highest mountains in Java (about 3371 masl) and is a  still-active volcano. Before 2000 this area was only known as a tobacco-growing region. In 2000 fifty thousand coffee seedlings from the Central Java Provincial government were distributed amongst the smallholder farmers of this area.

Tuhar, chairman of The Protection of Geographical Indications of Javanese Arabica Coffee Sindoro Sumbing (MPIG KAJSS) is the spearhead of the coffee growing movement in Sindoro-Sumbing. He is also the head of the Daya Sindoro Cooperative of 45 farmers.  With up to 350 hectares under cultivation, Tuhar is the main advocate for coffee planting amongst the 1350 smallholders who cultivate up to 17500 trees in the growing region. He farmers how to cultivate coffee properly from his home in Tlahab Village using integrated Pest Control methods and other sustainable methods. Tuhar encourages farmers, especially members of Daya Sindoro, to increase their output of coffee from this area to have a better quality of life overall.

We started working with Tuhar and Daya Sindoro in 2021 offering innovative wet and dry processing methods including anaerobic fermentation natural processes to be used in competition-grade coffees to cleaner and faster milling using our state of the art facility.

Read more about Troy Kiper of Bright Java here.
 

El proceso

Semi washed wet hulled. Wet cherries are collected, rinsed and pulped and fermented for 12-18 hours. After fermentation the parchment is dried to about 30% moisture. The coffee is then hulled at this moisture level in a special huller designed to hull wet parchment. The green beans are then dried to 12% moisture before milling.