Cupping Notes
The vast majority of coffee production on Java is controlled by the Indonesian government estates (any coffee called “Estate Java,” including the Pancoer and Jampit on our offering sheet, falls into this category). However, there are smallholder farmers on the Ijen Plateau in eastern Java who operate independently. This “Taman Dadar” coffee (meaning flower garden, as the local farmers call this area), comes from the villages of Curah Tatal and Kayumas (not to be confused with the estate of the same name).
While the government estates practice fully-washed processing, Taman Dadar coffee is processed using the “wet-hulled” method, though in a slightly different way than it is done in Northern Sumatra or Bali. This processing method removes the outer skin of the red cherries by pulping machine in the late afternoon or evening. The mucilage-covered parchment is then put into fermentation tanks for 24 – 36 hours. After washing, the clean parchment is sun-dried on bamboo mats for about 8 hours until it reaches 35 % moisture content (slightly lower than Bali, and about 15% lower than most of Northern Sumatra). At this stage, the exporter will buy the wet parchment and hull it before final drying down to 12-15%.