Description
East Java - Argopuro Natural
The return of coffee from our favorite Javan coffee producers. Enjoy and savor the rebirth of world class coffee from terroir synonymous with fine coffee.
Blackberry, Red Fruit, Honey
Description
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Coffee Tasting Notes
Dark-red, sweet fruit notes dominate the front of these cups with flavor notes of from blackberry to plum, pomegranate, and dried strawberry. The fruit notes are rounded out by a honey sweetness, drizzled liberally throughout the tasting experience. There are undoubtedly strong chocolate notes and less than subtle hints of the earthy spices which are so characteristic of coffee from the Indonesian archipelago.
About The Coffee Producer
Those who have been following Black Oak’s single origin coffees might remember a coffee from last year’s harvest bearing the same name. This coffee comes from the same coffee mill and the same collective of farmers which produce coffee for and operate the mill- the Pokamas Walida Collective. The collective is a non-profit organization of farmers who live and farm coffee on the slopes of Mount Argopuro. The collective was set up and is run by Pak Muhlis. Muhlis was educated in both business and agronomy at university before returning to his native home where he founded the Pokamas Walida Collective. The combination of unique terroir, agronomy, and control over the coffee milling process allows the collective to consistently produce what are undoubtedly some of the finest lots of Javan coffee.
This particular coffee is a blend of two lots of coffee from the Pokamas Walida. Half of the coffee is a natural process(dried with the fruit fully intact), while the other half is a honey process (dried with some of the fruit still attached). The natural processed component brings big, bright, red fruit notes to the cup, which can be a bit overwhelming and acidic. The honey processed component brings a huge amount of sweetness and some spicy notes which rounds out the blend.
How To Brew This Specialty Coffee
Cups of this coffee are well balanced and accept a fair range of brew parameters. We recommend between a 1:14 and 1:16 brew ratio. Increase or decrease the brew ratio from there to adjust the intensity of the cups to your liking. Brew water should be between 200–205°F
Varieties: Lini S795 & Kartika
Processing Method: Natural and Honey
Producer: Pokamas Walida Collective
Altitude: 3900–4600'
Roast: Light
