Our featured coffee for March is a washed coffee from the Parahyangan mill in West Java, Indonesia. This balanced coffee is rich and full, with a medium-heavy body and a lovely chocolate bitterness. Notes of chocolate malt start right at the beginning of the cup and are present throughout. In the middle, subtle green notes of plantain add a touch of acidity and complexity to the cup. Sweet notes of dried fig appear at the end of the cup and combine with the chocolate notes in a long and slightly dry finish. This fantastic coffee from Indonesia is balanced and mild, making it a great choice for coffee enthusiasts of all kinds.

Roast Color: Medium Dark

Cupping Notes: Chocolate Malt, Plantain, Dried Fig

About the coffee of the month: We feature a new coffee every month. This allows us to explore more of the world of coffee outside of our normal offerings. It is available this month only, while supplies last. 

Story: With Indonesian coffees, half the battle is overcoming logistical challenges like rugged roads and unpredictable torrents of rain. In the Bandung and Cianjur regencies of West Java, the challenges are met through a coordinated effort organized through a Village Forest Community Institution (LMDH) and the government’s agroforestry department. The collaboration ensures that environmental protection of the forest and coffee cultivation can coexist. This particular lot comes from more than 450 participating farmers who cultivate coffee on farms that average just a few acres in size. The LMDH supports these farms with coffee nurseries, composting cherry pulp for fertilizer production and technical assistance for cultivating coffee and standards for certifications. 

The LMDH coordinates with a local wet mill in Parahyangan, where farmers deliver cherries. This reduces the burden on farmers to invest in their own infrastructure and also establishes a consistent processing protocol. At the mill, cherries are floated to remove under ripe and damaged fruit, and then hand sorted based on ripeness. The cherries are depulped, fermented for 36 hours, washed and dried on patios or raised beds.