Indonesia Banjarnegara Atas - a heartwarming experience

A coffee with (we think) very heartwarming flavours: sweet, nutty, dark chocolate with a syrupy mouthfeel, and sometimes a surprising (good) hint of acidity.

Banjarnegara Atas is the name of a coffee co-operative in Central Java, Indonesia, which consolidates the cherries from several smaller farmer groups and performs the wet processing at a centralised mill for their co-op.

This consolidation is the important for them to be able to produce larger quantities than most small holder farmers of Indonesia is capable of. We name our coffees after the specific farms, washing stations and co-ops to spotlight these hardworking hands that bring us the coffee we drink in every cup.

We work with Troy from Bright Java who runs the centralised mill for this area. Troy previously stumbled upon coffee when he was working in the United States and started roasting his own coffee and therein begun his adventure with the coffee world. With Bright Java's goal of holistic transformation of producer communities and being very purpose-driven in their practices, their visions aligns with ours and there was no doubt we wanted to work with such a group of people.

Purchase it with us here.

Roasted for: Espresso
Body: Medium
Roast level: Light-Medium
Tasting notes: Caramelised Brown sugar, Dark Chocolate, Walnuts, Almonds, Tangerine 

*If brewed on filter, it has tangerine notes.

We roasted this coffee for espresso due to the intense chocolatey flavours and syrupy mouthfeel that comes with the character of the beans. Try it on filter and let us know too. Read more about the beans below!

About the beans
Farmer: Subroto (Chairman)
Region: Central Java Wanayasa Baratas
Varietal: Sigarar Utang
Process: Washed
Altitude: 1200 - 1700 masl

Cherries are picked at the various small holder farms before bringing it to the centralised mill for the washed process. For the washed process, the coffee cherry is mechanically depulped and placed in fermentation tanks for 12 - 72 hours at a wet mill, then rinsed and dried.

In Indonesia, wet-hulled is a more common process due to the high rainfall and humid weathers. The Giling Basah – translated as wethulled – is a processing method predominantly used in Indonesia. The hull and husk are removed at a greater moisture level (20-25% humidity) and it requires a special machine strong enough to handle this type of processing. It is an accelerated way of drying the coffee, which takes much less time than other methods. If farmers used the dry method, the coffee would defect because of its high moisture content.