Java Sunda Cirambai Roasted

CUP PROFILE:  Brown Sugar  • Sweet cream • Chocolate

Taste:

This coffee you'll want to enjoy every day! If you were a fan of our "Sulawesi Kahayya Village" this is a direct similar replacement. This brew offers a substantial body with a complex bittersweetness that complements flavors of deep brown sugar, caramel, and sweet cream.

Our tasting notes reveal a rich profile of deep brown sugar with a hint of molasses, all enveloped in dark chocolate. The cold aroma enhances these notes with a touch of baking spice. The taste is exceptionally satisfying, filling the mouth with a delightful sweetness on the finish. The flavor is intriguingly complex, with hints of apple, crème brûlée, and Coffee Nips candies. There's a noticeable apple-like acidity, alongside chocolate and milk chocolate undertones. At times, you'll detect a crispness reminiscent of Rice Krispies, and at others, a fudgy richness. This coffee is worth exploring further and is an excellent candidate for a single origin espresso along with drip.

Resting Suggestions:

Any drip 2-3 weeks from the roasted date. For espresso, 3-4 weeks from the roast date for ideal taste. If you are low on coffee its ok to dive in earlier! 

Farm Notes:

This wet process lot is from a few cherry collectors located in Patuha region of Ciwidey. "Collectors" are intermediaries of sorts who buy partially processed coffee and full coffee cherry from small scale farmers and then often process the coffee down to the dried seed/bean. These smaller lot sizes adding a layer of quality control, not to mention more specific provenance. Most of the coffee in this lot is from around the villages of Tambak Ruyung, Patuha, and Indragiri. Farms span an altitude range of 1500 to 1800 meters, and typical varieties grown are Ateng types like Sigarar Uteng, and older Typicas. This is a fully washed coffee, which is pretty common in Java. The cup flavors come off very clean, and well-balanced, and in many ways, not unlike a clean washed Central American coffee.