Our single origin cold brews have been optimized to extract the most delicate of aromas from coffee beans grown in different regions in Indonesia.
N°5 - PNG
FARM: Kimel
estate
PROCESS: Washed
Varietal: Mondo Novo, Blue
Mt. Bourbon, Typica, Arusha, Caturra, Catimor
ELEVATION:
1580m
Fully washed coffee is somewhat exception to the rule as far as coffees coming from the Indonesian region. We are excited to introduce our first fully washed coffee in our single origin cold brew line-up. The Kimel plantation was established in 1974 by an Australian, Bobby Gibbs; it is now owned by traditional landowners, the Opais being the main tribe. There are 432 producers and they live on the estate. The estate also provides schooling for children and medical facilities for the workforce and their dependents.
PROFILE: BAKER'S COCOA, TROPICAL FRUITS
ROASTER: BACKROOM COFFEE ROASTER
Chris originally started
roasting at home because there was a lack of fresh-roasted coffee in
the area. With the opening of his bicycle store, he decided to
scale-up his roastery.
This micro-roaster operation is run out of
the backroom of a bicycle store in Columbus since 2010. They deliver
most of their beans by bike because they believe that it is the
healthiest and most sustainable way to deliver their fine coffees
into the market.
N°5 - FLORES
FARM: BAJAWA
NGURA
PROCESS: WET HULLED
Varietal: Typica, catimor, timor
hybrids, s-795
ELEVATION:
1200-1600M
Flores is an eastern Indonesian island that’s home to the famed Komodo
dragon. “Discovered” by the Portuguese in the early 15th century, this
remote province also produces a unique coffee that we are excited to
share with you. The Ngada district, which is located on the slopes of
the Inerie Volcano, is where coffee is grown. Coffees grown in this
region are processed by a farmer-organized cooperative. The resulting
cold brew has a chocolate and hazelnut profile with hints of
earthiness.
PROFILE: CHOCOLATE,
HAZELNUT
ROASTER: BACKROOM COFFEE ROASTER
N°4 - sumatra
FARM: WAHANA RASUNA
ESTATE
PROCESS: NATURAL
vARIETAL: 100%
rASUNA
ELEVATION: 1200-1500m
An absolute gem. Dry (natural) process coffees are harder to come by in Indonesia due to its humid climate, and this Natural Sumatran does not disappoint. The Wahana Estate operating out of Sidikalang Sumatra focuses its effort on high quality processing methods despite challenging weather conditions, resulting in a coffee packed with grapefruits and floral notes. Fruity and complex, this is different from most other Sumatran coffee. In addition, the farm uses 100% Rasuna varietal, which is a hybrid of Typica and Catimor. We worked closely with our roaster to ensure that the coffee is roasted very lightly to preserve its inherent fruitiness.
PROFILE: GRAPEFRUIT, FLORAL, BROWN SPICE
ROASTER: BACKROOM COFFEE ROASTER
N°3 - BALI
FARM: KINTAMANI
PROCESS:
NATURAL
Varietal: bourbon, typica
ELEVATION:
1300-1700M
One of our favorite Indonesian coffees thus far, this Balinese coffee
packs potent notes of berries, chocolates, and citrus. These exquisite
dry-processed coffees from the volcanic Kintamani highlands of Bali are
grown by smallholder farmers belonging to cooperatives called "Subak
Abian".
Subak Abians are the at the center of the farmers'
religious and agricultural lives, operating within the framework of
Hindu ideology of Tri Hita Karana. Tri Hita Karana mandates that the
source of happiness arise from harmony with the environment, fellow man,
and God.
ROASTER: BACKROOM COFFEE ROASTER
N°2 - Sumatra Mandheling
Farm:
Takengon
Process: Wet
Hulled
Varietal: bourbon,
catimor, typica
Elevation: 1400-1600m
Grown on the Indonesian island of Sumatra, Mandheling is known as much
for its smooth, full body as its rich, complex taste. This coffee is
named after north Sumatra's Mandailing people.
With
just enough acidity to provide a vibrancy, this Mandheling exhibits
tones of guava, citrus, and caramel.
The floral "Batik" print
on the Sumatra labels pay homage to the traditional prints from the
region, which typically leans towards gracefulness and
elegance.
Roaster: Rost
Rost spends a considerable amount of time with each coffee they bring in, roasting multiple batches to find the most ideal flavor profile for the beans. Trent notes where each individual coffee peaks in flavor and potential. Trent is intentional with the coffee that he sources, and develops relationships to bring in quality, ethically sourced coffee.
N°1 - Java
Farm: Taman
Dadar
Process: Wet
Hulled
varietal:
s-795
Elevation:
800-1585m
Coffees from the Taman Dadar (Flower Garden) area are grown by
smallholder farmers in Ijen Plateau villages of Curah Tatal and Kayumas.
These farmers have recently started to export their produce
independently of the government.
This lightly roasted coffee
has amazing berry-like notes, with an intense chocolate finish. It is a
smooth coffee that works very well cold-brewed.
The Java "Batik" print on the labels borrows elements from our national symbol, the Garuda. Javanese Batiks have a more masculine design, which are reflected in our bird-like patterns.