Indonesia Sindoro

Lychee, Elderflower, Papaya, Milk chocolate

Indonesian coffee – a rare occurrence for us, but a wholly welcome one. When our colleagues at This Side Up put this coffee on the cupping table it didn’t take too long from the first sip to a unanimous ‘Let’s order it’ vote. Indonesian coffee tends to be known for its full, earthy and chocolatey flavour notes, but this coffee boasts a more delicate flavour profile: sweet and fruity with a lively milk chocolate body. The is because the coffee has undergone two separate fermentation processes. The carefully picked cherries first go through a dry anaerobic fermentation in a tank for 7 days, followed by a submerged fermentation without yeast for a further 4 days. The lack of yeast may explain the more delicate character of this coffee as opposed to the more outspoken funkiness we might expect from an anaerobically fermented coffee. After a further 3 days of open air drying, 14 days drying in a closed dome and a one month resting period, the beans are hulled, hand sorted, and exported to us – giving us the chance to finally apply our roasting knowledge to bring out the best in this meticulously processed coffee.

Region: Tamanggung, Java

Variety: Kartika, Lini S, Sigararutang

Processing method: Natural, double fermented

Growing altitude: 1600 – 1800 meters

Direct Trade by: This Side Up