Try coffees from three of Indonesia’s coffee growing islands: Bali, Flores and Sumatra
You will get 1 pound each of:
Indonesian Bali Blue Moon RFA Org.
An incredibly special coffee from a special place. Bali is different, in a good way. It cannot get any more beautiful, with perfect weather creating the perfect growing conditions for almost any plant. Everything is so lush and green year round. Three volcanoes nestled in the middle of this fairly small island, are at a perfect altitude for coffee, a bit more acidic soil as well which coffee tends to love. Produced by people who live harmoniously with the land. An incredible sight to see and a real treat to drink. This is the wet-hulled version. Traditional Indonesian processing which leaves a thicker generally lower acidity more stout like cup of coffee.
Coming from family owned farms located in the Kintamani highlands on the island province of Bali, Indonesia. Coffee is grown in the volcanic soils of Mount Agung along with citrus trees that provide shade and another source of income. Coffee production is typically organized around a Subak Abian, which refers to the ecologically sustainable irrigation systems developed more than 1,000 years ago by Hindu priest who practice Tri Hita Karana (the three sources of prosperity), a philosophy focused on the harmonization between the environment, humans and God.
A very rich, clean, and smooth cup. A cousin to Sumatra or Sulawesi coffee; Blue Moon always is a bit smoother without as much earthiness. A little hint of sweet acidity balanced with a nice chocolaty molasses undertone. Medium to full bodied with low acidity, a nice daily cup. Hints of slight smoky tones and soft fruit can be found, especially in a darker roast.
I like to take this one to a full city. A strong medium roast. It is very versatile and will hold almost any roast except super light. Usually I drink this Bali a touch lighter than I take Sumatras, gets a cool citrus/floral sparkle that is rarely seen in Sumatra coffee.
Indonesian Sumatra – Pondok Ulung Royal Red Badger – Gr. 1 Wet hulled
A very cool offering from some awesome new friends.
Johnson Tanojo – a Wisconsin Alum with Indonesian roots puts together this lovely coffee. We couldn’t resist an Indonesian coffee named Red Badger, rooting for Bucky all the way from Indonesia, what Wisconsinite wouldn’t love that! Don’t worry, you don’t have to love Bucky to love this coffee. Fresh as can be with beautiful prep (for a Sumatra) and a taste to follow.
Sumatra coffee always brings one of my favorite cup profiles. Unique stuff not comparable to many other offerings. They can be a bit too earthy for some with that classic wet-hulled profile, but others will find love. Wet-hulled coffees are the ugly ducklings of the coffee world, if you compare wet-hulled coffee to washed or natural processed, even one this clean, you will see what we are talking about. Don’t worry though, roast it to a strong medium or dark roast, let the taste do the talking.
Tasting Notes: A very nice fresh crop arrival. Full bodied with a creamy mouthfeel, low acidity and spot on tastes from a traditional Mandheling Sumatra; peat moss, smoky, chocolaty and strong. A clean enough cup to get a decent medium roast, gives a smoother mouthfeel and has a bit of sweetness and acidity upfront, darker roasts will turn thicker but also edgier and promote the smokier side of the profile.
Roasting Notes: As with most Sumatra coffees, the processing promotes a couple different shades in the roaster. It is normal to see some beans lighter than others. Make sure if shooting for the medium roasts, that you judge it from the lighter looking beans, important to get them all through first crack. When roasting darker, judge it by the darker looking beans for if they get too dark or burn, gets a little ashy tone in the cup.
Village : Pondok Ulung
Regency : Bandar
Subdistrict : Bener Meriah
Province : Aceh – Sumatra, Indonesia
Milling Process : Giling Basah – Semi Washed (Wet-Hulled)
Varietal: Catimor, Ateng, Timtim, and Bourbon
Growing Altitude : 1200-1500 m
Indonesian Flores Bajawa Ngura “Komodo Dragon”
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. Over the last decade, a growing number of farmer groups have pooled resources to improve upon processing coffee using wet-hulling techniques (called “Ngura” in the Bajawan language) similar to those found in Sumatra. Attention to detail is exquisite, reflected in the ripe cherry selection, raised bed drying, and hand sorting done three times before export.
Varieties: Catimor, S795, Timor Hybrid, and Typica
Altitude: 1752 masl
Tasting Notes: A cool and slightly different spin from an Indonesian Sumatra but right along the same taste profile. Low acidity with a fuller body and mostly darker toned. If you roast it before 2nd crack you can notice a little hint of acidity but it is pretty faint. Chocolaty, smoky, earthy (in a good contrast) and thick. Good as a single origin drinker for an Indo fan, very clean prep and a classic and clean Indo profile, or good for a blend component to raise body and give darker toned contrast.
Roasting Notes: Medium to dark roast coffee will serve this guy the best – try for a quicker roast to retain a little more crisp semi-sweet tones. Easy to roast for an Indo, clean screen and nice bean sort.