Location: Kayumas and Taman Dadar villages, Central Java
Altitute : 1,000 – 1,600 ASL
Varietal : S-795 (part of the typica group)
Growers: Small farm holders
Processor: Indokom Citra Persada
Certifications: Organic, Rainforest Alliance
In the cup: Creamy and rich with flavours of orange, red apple, caramel, dark chocolate, sweet lime, and sugar cane.
The processing unit removes the outer skin of red cherries using a pulping machine soon after harvest. They then pulped coffee beans containing mucilage are put into a fermentation
tank or plastic sack for 24-36 hours. The coffee is then washed and then spread over a patio, tarpaulin or bamboo mat in the sun to dry. The beans are dried to around 35% moisture content and are then hulled. The beans are placed in the sun again until down to 12.5% moisture content. They are then Graded.
Most coffee farms use permanent shade trees such as Erythrina, Albizia and Leucaena. Shading intensity on the traditional farm ranges from 30% to more than 50. Arabica coffee is the most competitive cash crop for the farmers, however in order to minimize farming risk several farmers do intercropping with other perennial crops such as parkia ( a kind of vegetable bean ), Avocado and timber trees.
Smallholding coffee farmers in Kayumas and TamanDadar villages are certified organic. They apply manure their coffee plants and they produce it by themselves inside the farm (from cattle, goat and poultry).
(Information courtesy of Project Origin)