Java JB Farm – Experimental fermentation – Micro Lot / Rare Coffee 100g

Java JB Farm | Micro Lot | 100 g

Blackcurrant, pomegranate, and mint candy. An experimental micro lot from Central Java, shaped by an extended fermentation process using mosto and three yeast cultures.

Product Specifications

• Net Weight: 100 g

• Origin: Prau, Temanggung, Central Java, Indonesia

• Producer: Kartika

• Varieties: Typica, Lines

• Altitude: 1,200–1,300 m above sea level

• Processing: Experimental Fermentation / Natural

• Roastery: JB Coffee Roastery

Sensory Profile

• Tasting Notes: Blackcurrant, Pomegranate, Mint Candy

Dark berry notes meet the lively fruit character of pomegranate, complemented by a mint candy impression. A distinctive combination of fruit and confectionery notes for those who enjoy exploring experimental coffees.

The Process

This lot uses the Natural Experimental Mosto Triple Yeast Combination Double Fermentation method. The process begins with a separate preparation stage before the whole coffee cherries enter the tank.

1. Preparation, 96 hours: Coffee cherry skins ferment in a mixture of mosto and three yeast cultures. The skins are then removed.

2. Whole-cherry fermentation, 192 hours: Whole coffee cherries are added to the same liquid.

3. Aerated fermentation, 48 hours: Oxygen is introduced using an aerator, and fermentation continues.

The whole cherries undergo 240 hours of fermentation, following the separate 96-hour preparation stage.

Finally, the coffee is slowly sun-dried for approximately 22–25 days, depending on the weather, until the target moisture content is reached.