East Java - Argopuro Natural - 5 Pound Bag
Deep, rich, luxurious cups of stunning natural process Java coffee. Enjoy and savor the rebirth of world class coffee from terroir synonymous with fine coffee
Blackberry, Dried Red Fruit, Syrah
Join the Black Oak Tasting Club and have award-winning picks delivered fresh to your door each month.
This coffee is a showstopper. Even among other world class coffees, cups of this coffee stand out as being uniquely different. Intense, dark-red fruit notes dominate the cup with flavor notes ranging from blackberry to plum, pomegranate, and dried strawberry. There are hints of the earthy and spice notes characteristic of coffee from the Indonesian archipelago. The combination of intense fruit flavors with the earthy spice notes makes cups of this coffee reminiscent of a fine syrah.
Producer Notes: The island of Java was the site of the first instances of large-scale production of coffee outside of Ethiopia and Yemen. The story of coffee in Java begins in the year 1616 when a Dutch merchant escaped Yemen with a few viable seeds wrapped tightly to his body.
Arab traders had maintained a monopoly on coffee by only allowing the export of coffee that had been made sterile by roasting or scalding the beans. The Dutch were able to cultivate the seeds at their botanical gardens and were then able to take coffee via the Dutch East India Company to their colony on the island of Java, which began exporting coffee en masse around the year 1711.
The production of quality coffee in Java was brought to a rapid end towards the end of the 19th century by the appearance of coffee leaf rust disease, which caused the better quality but more disease prone arabica varieties to be replaced by the unpalatable, disease-resistant, robusta varieties.
The combination of less palatable varieties and coffee processing methods greatly damaged the quality and perception of Javan and Indonesian coffee in the minds of many third wave coffee roasters, including the author’s own perception. This coffee represents the success of a revitalization effort in the Indonesian coffee industry that is the combination of many factors. These efforts include new hybrid coffee varieties that combine good flavor qualities and disease resistance, efforts to educate farmers on techniques for growing and processing coffee, as well as an endeavor to organize farmers into local cooperatives that increase their bargaining power while stabilizing their livelihoods and communities.
Varieties: Lini S795 & Kartika
Processing Method: Anaerobic Natural
Producer: Pokamas Walida Collectives