JA-EX-010 — Jlegong Village
ID-JA-EX-010
Region : Jlegong Village, Temanggung, Central Java, Indonesia
Altitude: 1000 MASL
Varietal: Robusta BP, Tugusari
Process: Hybrid Washed
Profile: Jasmine, White Tea, Hibiscus, Milk Chocolate
Harvest Year: September 2024
Meet Reza, a passionate coffee farmer nestled in the picturesque Jlegong Village, cradled by the majestic Mount Temanggung in Central Java, Indonesia. With the earth beneath his feet, Reza embodies the spirit of a dedicated cultivator who has made it his life's mission to craft the perfect cup of coffee.
With a deep-rooted connection to the land, he takes pride in owning a splendid plot where he meticulously cultivate coffee plants and proceess coffee cherries, specializing in the production of robusta beans.
However, Reza's ambition doesn't stop there. Lately, he has been embracing the challenge of processing arabica beans as well, demonstrating his versatility and eagerness to expand his expertise in the world of coffee cultivation.
Not only is Reza an adept grower and processor, but he also nurtures a secondary passion as a part-time coffee roaster. His dedication to the craft is evident in the flavors he coaxes out of each batch, transforming raw coffee beans into a symphony of enticing aromas and exquisite tastes.
In the heart of Reza lies an unwavering commitment to his art, striving for excellence with every harvest and processing endeavor. He cherishes the connection between the land, the beans, and the final cup of coffee that delights the senses of those fortunate enough to taste his coffee.
This exceptional lot features the robusta BP and Tugusari varieties, processed using the innovative hybrid washed method. The hybrid washed coffee processing method combines aspects of both washed and natural processes, with yeast starter cultures, to achieve a balanced and aromatic flavor profile. Coffee cherries are pulped, removing the skin but leaving some mucilage on the beans. Rather than fully fermenting in water as in a traditional washed process, the beans are partially dried with the remaining mucilage, which adds sweetness of natural processing. This intermediate step creates a cup with a cleaner acidity, like a washed coffee, but with the body and complexity often associated with naturals.
