Indonesia Java washed Arabica Pancoer A/WP 1X

sl. citric acidity, tea like and smooth body, herbal, sl. spicy, caramelly
Acidity
Rating:
60 % of 100
Flavor
Rating:
60 % of 100
SCA Score 83.50
Body
Rating:
60 % of 100
Spot: Vollers Hamburg
Quantity Available: 112 GrainPro bags of 60kg
SKU
103033-1617

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More Information
Unit of Measure GrainPro bags of 60kg
Status Spot
Warehouse Vollers Hamburg
Bag Type Grain Pro
Crop 23/24
Acidity 3.000000
Flavor 3.000000
Batch 103033
Variety Typica
Region Java
Process Washed
Grade A/WP 1X
Screen 17
Producer Pancoer Estate
SCA Score 83.500000
Body 3.000000

The first attempt to grow coffee on the Indonesian archipelago can be traced back to 1696 when the Governor of Jakarta (then Batavia) was gifted coffee seedlings by the Dutch Governor of Malabar in India. Despite being a failed attempt (the seedlings were lost in a flood), this gift was the start of the long history of coffee production in Indonesia, which is now more than 300 years old.

Besides having a long history with coffee, Java is well known for the earthy and nutty coffees it produces. This is due to the fact that most coffees in the region are wet-processed, which often results in that typical and unique profile. At altitudes ranging from 900 up to 1,800 meters above sea level and surrounded by lush forests, Java holds excellent conditions for the cultivation of coffee. Varieties such as Typica, Ateng, and USDA are popular among producers, whose farms are most likely to be found on the east of the island.

This coffee comes from Java, specifically from the Pancoer Estate located in the Ijen Plateau. The estate was founded over 100 years ago, in 1894. Currently, the farm has approximately 1,104 hectares at altitudes ranging between 600 and 1,600 masl. During harvest, which happens between May and September, red ripe cherry is handpicked and then processed. Compared to other Indonesian coffees, which are mostly semi-washed (wet-hulled), this estate coffee from Java is fully washed and then sun-dried. The result? A tea-like, smooth, and spicy cup!

Around 17,000 islands make up the Republic of Indonesia. They stretch over more than 5,000 kilometers along the equator. Naturally, landscapes and cultures vary from region to region. There are Indian, Arabic, Chinese and European influences to Indonesia's identity and a broad spread of religious beliefs. Nevertheless, Indonesia is often held as an example of peaceful co-existence and tolerance despite divergent lifestyles. As diverse as the Indonesian people is Indonesian coffee. Flavors differ significantly from island to island. Exploring them can truly turn into an exciting and adventurous activity.

Coffee cultivation in Indonesia holds a 300-year-old history. Today, Indonesia is said to be one of the top five coffee-exporting countries in the world. Out of the roughly 17,000 islands, only about a handful emerged as major Indonesian coffee-producing regions. Among the better-known ones are Sumatra, Sulawesi, Java, but also smaller islands such as Bali and Flores. Approx. 92% of the coffee production is in the hands of small producers using traditional techniques such as the semi-washed processing technique called "giling basah". "Giling basah" literally means "wet grinding" and hints at the major difference to the (fully) washed process.

After mechanically de-pulping the cherries, the beans are dried for a day. Next, the mucilage is washed off, leaving the parchment to dry. Here comes the essential difference: the parchment is only dried to 30-35% moisture content and immediately hulled in this "semi-dry" status. Usually, the parchment remains onto the beans until shortly before shipping. Now the hulled beans are set out to dry until they reach their desired moisture level of 11-12%.

As a result of this semi-washed process, the beans shimmer bluish and only have little acidity. They tend to have a full body and strong, spicy notes such as earthiness, tobacco, and herbs. However, due to the scattered smallholder structure and their autonomous processing, sourcing a homogenous coffee can sometimes result in a true challenge.

 

CONTINENTAsia
COFFEE REGIONSSumatra, Java, Sulawesi, Flores, Bali
COFFEE ALTITUDES900 – 1,800 masl.
VARIETIESTypica (and derivatives), Tim Tim, Ateng, Onan, Ganjang, S795, Ateng
HARVEST PERIODSep – Dec (Sumatra), Jul – Sep (Java), May – Nov (Sulawesi), May – Sep (Flores), May – Oct (Bali)
COFFEE FARMSSmallholders and plantations
AVERAGE FARM SIZE0.5 – 5.5 ha
YEARLY PRODUCTION (IN 60KG BAGS)11,433,000
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