Java Taman Dadar

Prominent chocolate, complex with notes of peat and bakers spice. Complex flavors with full body and low in acidity.

  • Certification: Organic
  • Variety: Typica
  • Roast: dark
  • Region: Curah Tatal & Kayumas villages located on the Ijen Plateau in Eastern Java, Indonesia
  • Grower: smallholder farmers from Curah Tatal and Kayumas villages located on the Ijen Plateau in Eastern Java, Indonesia
  • Harvest: May, September
  • Process: wet hulled and dried in the sun
  • Soil: volcanic loam
  • Altitude (elevation): 900 – 1,600 meters

Sourced from family-owned farms located near the villages of Curah Tatal and Kayumas on the island of Java, Indonesia. In the 17th Century Java coffee was first cultivated in low lying areas, but by the late 19th Century coffee leaf rust had destroyed production, forcing new coffee cultivation into the highlands where high altitudes and volcanic soil provide perfect growing conditions.  Smallholder organic coffee production is atypical of the region which is dominated by large government run coffee estates established by the Dutch in the 18th century.  Taman Dadar, meaning flower garden, aptly describes the way smallholder coffee is cultivated, colorfully inter-cropped with parkia beans, avocados, erythrina, albizia, and leucaena trees, which produce food for local consumption and shade.  Java Taman Dadar is wet-hulled, a uniquely Indonesian processing method in which the coffee parchment is removed before the final drying is completed, producing a hallmark Indonesian flavor.



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