Passada

Sindoro Central Java Wet Hulled

Bright Java Coffee
Arábica
Floral
Chá verde

Seu café está totalmente coberto por seguro durante o transporte Saiba mais

Cadastre-se ou Entre para ver os preços
  • 12 vendas em Algrano
  • 2 Média de pedidos por torrefador
  • 8 Relações de torrefação
Origem
Indonésia
Produtor
Bright Java Coffee Indonesia
Variedade
S-795, Sigarar utang, Kartika
Tipo de processamento
Outro
Faixa de altitude
1450m - 1750m
Período de colheita
Agosto de 2021 - Agosto de 2021
Pontuação da Algrano (SCA)
81.75 pontos
Atualizado em Setembro de 2021
Código
ID-8-202108
Baixe a galeria do produtor
Pague na sua moeda de preferência
Você pode escolher entre USD, CHF, EUR ou GBP.
Pague 10 dias após fazer o pedido
Sem custos de financiamento
Faça o pedido agora, pague depois
Custos de financiamento vigoram até que o café seja liberado.

A história do 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.
 

O processamento

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.