This advanced level of processing features more extreme taste profile, surely coming from fermentation and the processing of these super extra-ordinary coffees. You often find boozy, funky or have cinnamon flavours, over ripe fruits and an intense aroma.
The highlands of Indonesia have a 300-year history of coffee production. Today, new producers and cooperatives are delivering flavour profiles that are totally unique. From the Sunda region of Java, this naturally processed lot offers bold, tropical flavour. Processing balanced naturals (dried in cherry) is difficult in Indonesia due to the humidity, but Radiophare is a true stand out.
THE CUP
Notes of passion fruit, citrus, and cane sugar fill the cup. As it cools, expect sweet plum and raisin, with delicious subtle acidity, like lemon curd. Natural processing brings a velvety texture to the funky, tropical profile.
ABOUT THE FARM
Klasik Beans is a cooperative founded in 2008 by a group of producers in Puntang (Java). The cooperative's aim is to preserve Indonesian cultural heritage through the creation of sustainable, organic and fair trade coffees. Production must adhere to good farming practices (today production is almost organic and totally under shade).
THE PROCESS
Historically, Indonesia has processed their coffees using the wet hull method. In the last couple of years there has been a push on employing a wider variety of processing techniques, including the natural process. Eko Purnomowidi, who heads up Klasik Beans has implemented the infrastructure at the mills to allow them the opportunity to employ this process. Klasik Beans Collective prioritize the environment in all steps of their farming. All of their coffee is exclusively shade grown under the canopy of a healthy tree polyculture.
