Java Klasik Bean COOP ROBUSTA​-Not Available


Here is some info gathered from the internet:

Robusta beans add a few positive aspects to the coffee drinking experience for the following reasons;

•               Robusta tends to produce more crème than Arabica adding to the presentation and potential coffee-art creations of your espresso coffee.

•               Robusta adds to the coffee experience that literally makes hairs on the back of your neck stand up. It adds the 'woo' and the blinking eyes where 100% Arabica can sometimes appear sweet, weak and nice ... but without character.

•                Having Robusta in the mix allows for an even finer grind of the Arabica (without choking the espresso making process) which is important when trying to extract the most aromatic oils. There is more hard shell in the Robusta which allows the heated water to still pass through the compacted ground coffee while extracting the oil from the fine ground Arabica as it goes.

•               Robusta gives consumers that morning ‘Hit’ they are looking for from their coffee. See the fat in the milk tends to mask the high notes of the Arabica bean, while the crème and more astringent taste of the Robusta shine through to give you a real morning jolt for those first few slips. Eventually the aromatic oils from the Arabica takes over as you continue to drink and you are still left with a pleasant caramel after-taste.

Sumatra Rahmat Kinara  Organic – Fair Trade


ThiKsu Rahmat Kinara was founded in March 2007. They are located in Central Of Aceh, which is well known with the name Takengon, and still part of Gayo highland. They started the Co-op with only few workers and now employ 20 permanent workers (staff, ICS, quality control, etc) and 30 seasonal workers. They have about 700 farmers with 850 Ha of coffee farms, and most of the farms are located in Central of Aceh district. They spread on the Gayo highland with altitude 1200 – 1500 above sea level.
Taken off the Internet:
Single Origin:
One of our darker roast with full body, and low acidity. Complex, clean, rich dark chocolate with a sweet lingering finish. Sweet on the nose with hints of orange and butterscotch sweetness.
Espresso Blend:
In the recent past we blended this coffee after it was roasted, which is great. Ever experimenting, we adjusted the blend and also pre-blended the coffee, roasting after we blended the green beans. What we found with this was that the grind was more consistent and made for a more uniform extraction without sacrificing flavor. As a matter of fact, we found that slightly increasing the Sumatra, decreasing the Brazil, and slightly increasing the Ethiopia gave the blend a more pronounced chocolate flavor with a bright tropical fruit finish. We feel this is an improvement worth sharing with you.
Recipe:
40%, Sumatra, Aceh, KSU Rahmat Kinara, Fair Trade/Organic. Washed process.
33% Brazil Espresso Blend
27%, Ethiopia,  Sidamo Guji Grade 3.
We roast this fully through first crack and look for smoothness and a very slight sheen on the bean surface. The aroma at this point is very sweet and developed. We drop the beans well before second crack, about 2:20-2:30 after first crack.
All in all, this makes for a very clean and bright shot. Enjoy!




Process    Fully washed, dry-hulled
Altitude:    1000 - 1200 metersi
Harvest:    2016
Arrived :    August 19, 2016.


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1-4 lbs        
$6.00           


Altitude:    1100-1600 m
Varietal:    Catimor, Typica 
Harvest:     2015
Arrived:      November 1, 2016


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  1-4 lbs              
 

Flores Wongawali Ngura Organic/Fair Trade-Not Available


The Bajawa area is unique culturally and agriculturally even within Indonesia. Driving up into this mountainous region, you’ll find palms replaced by candlenut trees (a nut which is used in curries and other fatty foods), and as you get progressively higher, clove trees. Once you reach this last area, it’s not uncommon to smell sweet coffee blossom intermingling with the spicy aromatics of clove. Wongawali lies North of the iconic Mount Inere, an active fumarole in the Ngada district.

Before the arrival of the Dutch, Flores was colonized by Portuguese who assimilated almost completely into the native population. People in this area are at least bilingual if not trilingual, speaking Bahasa Indonesia, Portuguese, and many native dialects such as Ngadha, Lio, and Ende.

Coffee is a relatively new cultivated crop in Flores, and production is still quite small in comparison to areas like Sumatra and Java. The newly completed Trans-Nusa Highway which passes directly through the Bajawa area is streamlining trade throughout the islands, and coffee industry is likely to see further development. This coffee is just the beginning of great things to come from Flores.

Java Kayuma Taman Dadar Organic-RFA-Not Available ​


The farms of Taman Dadar seem more environmentally friendly in another way--government farms practice mono-cultural farming while Taman Dadar farmers interspersed Erythrina, Albizia and Leucaena trees.  They also grow Parkia beans, avocados, and timber trees among the coffee trees.  This allows the coffee to be shade grown, leading to a slower developing, harder bean, and this translates to a little more acidity (brightness) in the cup.
Taman Dadar coffee is processed just a bit differently than that from the government estates.  Those coffees are fully washed (wet) processed, while Taman Dadar uses a "wet-hulled" method.  In other areas this might be called semi-wet, but here it's done slightly differently.  The outer skin is removed by a pulping machine in the late afternoon or early evening.  The mucilage covered coffee is then soaked in fermentation tanks for 24-36 hours.  The coffee is then washed under running water to remove the sticky fruit, and then sun dried on bamboo mats  while still in the parchment (hull) until the moisture content reaches about 35%.  It is then de-hulled and spread for final drying down to a moisture content of 12-15%.
This slightly different processing method keeps the fruit in contact with the seed slightly longer and leaving the seed in the hull during the initial drying results in a cup that is slightly sweeter than the fully wet processed government estate coffee.  We tasted notes of cedar, cinnamon, licorice and vanilla bean with a bit of dark chocolate mixed with a very syrupy, rich mouthfeel.
This is a full bodied coffee that is suitable for darker roasting.  It has the body and depth to handle sugar and cream if you are so inclined.  Well, actually we think it is superb without those contaminants, but to each their own! The increased brightness and added sweetness make it a little more balanced than the government estate coffees, though it certainly leans towards to complex side when compared to washed Central and South American coffees. This would be a great coffee with a big pancake breakfast or would go well with a rich dessert!.

Bali Blue Moon may look a bit lighter during the roast than it's true roast level. Judge your roast by the cracks and the smell until you get used to the way it looks. Not hard to do, just something to be aware of.. .


Certification    Organic
Area:            Kintamani
Altitude:    1200-1600m
Varietal:    Caturra, Typica, S795
Harvest:     2017
Arrival:      October 18, 2017


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1-4 lbs                
  $5.25                

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India Cherry Robusta AA Organic


Although India may be better known for tea than coffee, India is the 6th largest producer  of coffee in the world.  Coffee has a a long history in India.  Being brought there from Yemen by a pilgrim named Baba Badan.

India grows a lot of Robusta as it is better suited  for it than Arabica.  The lower altitudes and climate make yields high.  More care and attention is paid to Robusta than in most countries, so it occupies the premium end of their market.

This coffee is sourced from family owned farms organized around the Wayanad Social Service Society (WSSS) located in the district of Wayanad within the state of Kerala, India.  WSSS was established in 1974 and supports more than 8,000 small producers.  Coffee is cultivated in the Western Ghats mountain range, a UNESCO World Heritage Site and one of the most biologically diverse places in the world with more than 5000 species of flowering plants and 508 different species of birds.  In addition to coffee cultivation, farmers cultivate a diverse range of spices.

There you have it. Don't be fooled into thinking that 100% Arabica is a guarantee of exquisite espresso taste ... and don't discount what the humble Robusta coffee bean can add to making your 'nectar of the gods' espresso drinking experience.


Varietal:    Robusta
Harvest:    2016
Arrival       December 29, 2016


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1-4 lbs                
  $3.75                 

Grower:                        Wayanad Social Service Society (WSSS)
Variety:                        Robusta
Region:                        Kerala, India
Harvest:                        December – March
Altitude:                        900 - 1650 meters
Soil:                                    Volcanic loam
Process:                        Fully washed and dried in the sun
Certifications:                        Organic

Arrived:                        October 12, 2017


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1 - 4 pounds         
    $4.75              

Asia​

Region:     Eastern highlands
Growing Altitude:  1500 – 2000 masl
Arabica Variety:     Arusha, Blue Mountain, San Ramon
Harvest Period:  2016
Process:  Washed
Arrived:   September 15, 2017


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  1-4 lbs                 
   $5.25          

Variety    Catimor, S795, and Typica
Region     South Sulawesi, Sulawesi, Indonesia
Harvest    March - September
Altitude    1,400 – 1,900 meters
Soil           Volcanic loam
Process    Wet hulled and dried in the sun 
Harvest:   2016
 Arrived:   May 4, 2017 


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1-4 lbs                    
 $6.00                     


East Timor Aifu Goulala Washed Organic 


East Timor is struggling to build it's economy and regain some sense of normalcy after the bloody decade of the 1990's when it fought for independence from Indonesia.  As you'd expect, during that period, coffee production declined, and what was grown was poorly processed and even then rarely available.  Since independence, there was a remarkable turnaround in Timor coffees.  Unfortunately, the bloody rioting in 2007 proved a major setback for a country where nearly one-third of the population works directly for, or in support of, the coffee industry.   The 2007 crop was lost.  In fact it has been many years  any Timor coffee has been available.
New processing facilities insure quality, and the coffee we are able to get is very good.  We particularly like the fact that it is organic (good for the planet) and Fair Trade (good for the people who grow it--heaven knows they need it!)  It is very much a "feel good" coffee.  By purchasing Timor coffee, you are not only getting a very, very nice cup, you are helping lives in a tiny little country beset with problems.
One coffee expert called Timor coffees the "quientessential House coffee", meaning that it would find acceptance with a wide audience.  It is really quite pleasant, and not overpowering.  Ermera is a district southwest of the capital, Dili.  Along with Aifu and Maubesse, it is one of the major coffee producing areas of the country.  Our Organic Fair Trade Ermera represents the best in typical Malay Archipelago small holder coffees--it's low-keyed acidity, sweetly pungent flavor, and subtle Dutch cocoa tones provide a cup which is smooth, well rounded, and promising--not only to you but to the small coffee farms of Timor.
On the tiny island of Timor, over seven thousand small farmers work to provide Organic Timor Fair-Trade Coffee. The island is split in two, with Indonesia claiming the west side and East Timor, a small independent nation, inhabiting the rest. Gourmet coffee from Timor is unique because virtually all of the farmers grow organic coffee. However, since the coffee is grown on small farms, the farmers have banded together into 16 cooperatives and 494 small-scale farmer groups to improve their production capacity. This way, they can work together to operate the mills necessary to wet-process the small, greenish-yellow coffee beans.
Coffee Review notes:
"Buying a Timor coffee at this moment in history means making a small but valuable gesture of support for one of the many peoples of the world caught up in sectarian and political conflict." Not only does buying specialty coffee from East Timor help the people, it will also help the environment, adding value to biodiverse farmland when so much forest and farmland was napalmed and destroyed in the war. Plateau.

Komodo DECAF Organic & Fair Trade SWP​


Sigri plantation was established in the 1950's and rapidly gained a reputation that continues to grow.  All processing practices follow a system which insists on the highest standards and quality at every stage. Hand picked when red and fully ripe.  The cherry is pulped on the day of picking.   The fermentation process entails washing and drying over a 3 day period.  but unlike other washed processed coffees, Sigri's process follows this by total immersion in the water for a father day, which creates unique flavor profile.  The plantation employs a medium density shade strategy, using 2 types of shade trees.  this promotes even ripening of coffee cherries and provides habitat for over 90 species of birds.

Harvest:    2016
Arrived:     May 4, 2017


See Home Page for Quantity Discounts
1-4 lbs             
$6.25                



Altitude:    1200 - 1500 meters

Process:      Wet hulled
Varietal:     Typica, Bourbon, Catimor
Harvest:    2017
Arrival:      October 19, 2017


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1-4 lbs               
 $5.75              


 Process:  Fully washed and sundried
Area:    Ermera Region, Lauana Village
Altitude:    1200 - 1400 meters
Varietal:    Arabica Grade: Alfu FW
Harvest:    2017
Arrived:     October 18, 2017


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1-4 lbs               
$5.50                     

Papua New Guinea Kigabah Peaberry


This Papua New Guinea Peaberry comes from the Kigabah Estate, which is located in Banz in the Western Highlands Province. It is grown at 1520 meters above sea level in nutrient rich volcanic soil. At this elevation, the coffee is able to mature slowly, which in turn creates a dense bean and a complex flavor profile.
 The Kigabah Estate was originally established in the 1960's by Australian farmers that were part of a development program run by the Australian government. By the 1980's, Papua New Guinea had achieved independence and had reclaimed the land taken from local farmers and tribesmen. 
Papua New Guinea is most definitely a unique origin you must try, and is an excellent origin for unique certified organic coffee option.
Kigabah Estate flourishes in Papua New Guinea’s vast Wahgi Valley, where a patchwork of crops stretch toward the distant mountains. Their peaks vanish into the clouds sailing slowly through the sky, and tropical plants, evergreen trees, and grassy thickets abound. Kigabah itself is as orderly as the valley is wild. Rows of old-growth coffee trees thrive in rich volcanic loam, and a colossal pulper and six stainless-steel fermentation tanks ensure consistent processing. The heirloom Typica from which this coffee comes is made even more special because it is entirely peaberry, that unique genetic mutation where one bean grows inside the fruit instead of two. The result is an exceptional portrait of a Papua New Guinea coffee—tropical and delicate, structured by the wondrous landscape in which it grew.
Cupping Notes
Savory, sweet, earthy, fruit punch, citrus, caramel, bright, clean, consistent, spicy, round body, very complex.

Sulawesi Tana Toraja Danau Kicil


 This lot is a blend of common cultivars in Indonesia, including the Typica heirloom variety, the disease resistant Catimor hybrid, and the S-type (“S” stands for “selection”) variety originally developed in India. Often referred to in Indonesia as “Linie S,” this designation most frequently refers to S-795, aka Jember, a Typica variant that contains some genetic markers from Arabica’s oddball cousin, Coffea Liberica.

The coffee is characteristically large in screen size and fairly damp, hallmarks of Indonesian and wet-hulled coffees, respectively. Especially notable is the fairly high density, remarkable given the high moisture content. It’s likely the coffee will respond well to a little more heat in the roaster than the average wet-hulled Sulawesi… as this coffee is certainly no average Joe.


Coffee Review Rating  93
Blind Assessment:
Deeply rich, sweetly spicy. Butterscotch, pipe tobacco, rhododendron, juniper berry, roasted cacao nib in aroma and cup. Lively, juicy acidity; plush, velvety mouthfeel. The engaging finish is laden with notes of sweet pipe tobacco and butterscotch.
This coffee originates from the Toarco (TOraja ARabica COffee) project in the famous Sulawesi coffee growing region of Toraja. Until recently Toarco sold its entire production to the Japanese market, making this coffee rare in the United States. Toarco exports both conventionally wet-processed coffee and coffee processed by the Indonesian wet-hulled method; this sample represents the latter.


This coffee is sourced from family owned farms located on the slopes of the Inerie volcano in the Ngada regency of Flores, one of the big islands in the Lesser Sunda archipelago of Indonesia. The Wongawali farmer group has pooled resources to improve upon processing coffee using wet-hulling techniques (called “Ngura” in the Bajawan language), a uniquely Indonesian processing method in which the coffee parchment is removed before the final drying is completed, giving the coffee its hallmark Indonesian flavor.  


Variety:    Catimor, S795, and Typica
Region    :            Ngada Regency, East Nusa Teggara Province, Flores, Indonesia
Harvest    May – October 2016
Arrived:           March 20, 2017
Altitude:    1,300 – 1,600 meters
Soil:          Volcanic loam
Process:    Wet -hulled and dried in the sun


See Home Page for Quantity Discounts
1-4 lbs        
$6.25           

Sumatra Manheling Grade 1 Triple Picked-Not Available


Many of the islands of Indonesia were formed by volcanoes. Therefore, they are mountainous and have rich soil that is ideal for growing coffee. It is no wonder that some of the world’s most famous coffees are grown on the islands of the Malay Archipelago of Indonesia: Sumatra, Sulawesi, and Java. Approximately 15% of all the coffee grown in Indonesia is Arabica. Sumatra is the second largest islandof the Republic of Indonesia. Sumatra Mandheling coffee is grown on thelofty volcanic slopes of Mount Leuser near the port of Padang in the Balak region of west-central Sumatra.
Coffee trees were originally brought to Indonesia in the early 19th century by the Dutch, who sought to break the world-wide Arabic monopoly on the cultivation of coffee. Within a few years, Indonesian coffee dominated the world’s coffee market. Yet by the end of the century disease completely destroyed the crop. Coffee trees were successfully replanted and quickly gained a large share of the world market until the plantations were ravaged again during World WarII. “Mandailing”, spelled here correctly, is technically an ethnic group in Indonesia, not a region, as is Lintong.    
The unique method used in its production results in a very full body with a concentrated flavor, garnished with herbal nuances and a spicy finish. Giling Basah, the name of the traditional Sumatran process, involves hulling the parchment off of the bean at roughly 50% moisture content; for comparison, most other processes hull coffee at around 10-12% moisture. This unique Sumatran process results in a trademark flavor profile (low acidity and a richness that lingers on the back of the palate) and gives the green beans a signature dark color. Notes of chocolate are evident in the finish.    Aceh (Madheling) 
We buy Grade 1 Sumatras as Double-Picked (DP) or Triple-Picked (TP), referring to the number of times the coffee is hand-picked for defects. This extra quality control results in a very consistent cup including only cherries at optimum ripeness.    
Cup Characteristics    Wet-hulled and sun dried
strong cedar notes, consistent, balanced, sweet tobacco, winey, spicy, chocolate. 

Bali Blue Moon ORGANIC​-New Crop


Back during the coffee "crisis" of the 1990s when farmers were being paid less for their coffee than it cost to produce, farmers on Bali actually cut down a lot of their coffee trees and planted orange and tangerine trees. Even if the farmer kept his coffee trees, most of them planted orange and tangerines between the coffee tree rows to subsidize their income. The coffee seems to benefit from the proximity of the citrus picking up a little sweetness and a bit more acidity than we normally find in Indonesian coffee. It is a semi wet process coffee (like a Sulawesi), and leaving the fruit attached to the seed while drying adds complexity and a wild sweetness.

This is a coffee that changes quite a bit with the roast profile you choose, which is why it makes a great coffee for those new to home roasting and experts alike. In lighter roasts (just short of the second crack), it has really nice milk chocolate tones and a wine-toned crispness. The finish is very long and pleasing with reminisces of chocolate, vanilla and spices. Maybe a little nuttiness, too. As you go darker, the chocolate notes become more bitter-sweet and the crispness is muted. At the same time it's Indonesian heritage begins to show and the earthiness comes out while the body develops more.