West Java Indonesia Amannis Estate Single Origin Bean Grading, Pricing, Raw Beans and Roasting Profile

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Indonesia West Java Aromanis Estate Single Origin Bean Grading, Price, Green Beans and Roasting Curve

SULAWESI

Despite having seven major estates supplying about 5% of Sulawesi Island's production, local production is still dominated by small farmers. Most Arabica beans are grown in the highlands around Tana Toraja, while Kalossi in the south has become a brand name. There are two lesser-known regions: Mamasa to the west and Gowa south of Kalossi. A few particularly interesting coffees are wet-processed and worth exploring—highly recommended to try when you have the opportunity. The semi-washed processing method is generally used throughout Sulawesi Island, and the region also produces considerable amounts of Robusta beans.

Altitude: Tana Toraja 1100-1800m, Mamasa 1300-1700m, Gowa average 850m

Harvest: May - November

Varieties: S795, Typicas, Ateng

FLORES

Flores is a small island located about 320 kilometers (200 miles) east of Bali in the Indonesian archipelago. As a region that entered the coffee industry relatively late, it has developed a good reputation for coffee cultivation. In the past, much of Flores' coffee production was consumed domestically or blended with other coffees for export, rarely sold directly under the "Flores coffee" name. The island has active and dormant volcanoes, with the Bajawa volcanic mixture having a significant positive impact in the main growing areas. In coffee processing, the semi-washed process is the most common method in the region, though some coffees are still produced using the full wet-washing method.

Altitude: Tana Toraja 1200-1800m, Mamasa 1300-1700m, Gowa average 850m

Harvest: May - September

Varieties: Typicas, Ateng, Robusta

BALI

Coffee arrived in Bali relatively late, initially growing in the Kintamani Highlands. Coffee production was severely affected when Mount Gunung Agung erupted in 1963, killing over 20,000 people and causing extensive damage to eastern Bali. In the late 1970s and early 1980s, the government distributed Arabica seedlings to boost coffee production, though some argue this had limited effectiveness as approximately 80% of the island's current production consists of Robusta beans. While tourism provides the largest source of income, agriculture employs the most people on the island, with Japan historically being the largest buyer.

Altitude: 1,250-1,700m

Harvest: May - October

Varieties: Typicas, Typica derivatives, Robusta

Java produces refined, aromatic coffees with relatively low acidity, delicate mouthfeel, and good balance. Java coffee's fragrance and acidity surpass those of Sumatra and Sulawesi coffees. Java's best plantations include Blawan, Jambit, Kayumas, and Pankur. Java Mocha coffee is a blend of Java coffee and Yemeni Mocha coffee.

Sumatra, Indonesia's second-largest island, is the center of Indonesia's petroleum industry, and the island's rubber and timber are also famous export commodities. However, Sumatra's coffee is even more remarkable, similar to Java coffee but with slightly heavier beans. Mandheling and Ankola coffee beans are also highly valued, with the former even being praised as the world's fullest coffee beans.

West Java Province is a first-level administrative region in Indonesia. Located in the western section of Java Island, it borders the Java Sea to the north and the Indian Ocean to the south, including offshore islands, covering an area of 46,300 square kilometers. Java's climate is tropical rainforest, hot and humid year-round. The plains along the northern coast have the highest temperatures, while mountainous areas are much cooler. High humidity often creates debilitating climate conditions.

From November to March is the northwest monsoon period, with rainy and cloudy weather; from April to October is the southeast monsoon period, with sunny skies and less rainfall. Jakarta's average annual rainfall is about 1,760 millimeters (69 inches). Jakarta's average daily high temperature is 30°C (86°F), with lows of 23°C (74°F). In the inland highlands of Tosari (elevation 1,735 meters [5,692 feet]), the average temperature ranges from 22°C to 8°C (72°F to 47°F). Because volcanic ash periodically fertilizes the land, Java's soil is very fertile.

Aromanis is a traditional Indonesian sweet snack made from basic ingredients of flour and sugar. Using Aromanis to name this coffee indicates that these coffee beans have a cotton candy-like mouthfeel. However, the coffee beans come from Ciwidey Garut in West Java. Actually, no special coffee seeds are used, but coffee processed using the natural method can present such distinctive flavors, though this flavor is not widely recognized in West Java, Indonesia.

Origin: Mount Tigulak, Indonesia

Altitude: 1400-1600 meters

Roast Level: Light

Processing Method: Honey processing

Flavor Description: Strong fruit aroma, with plum and jackfruit flavors, clean and sweet aftertaste.

Flavor Profile: Complex floral aroma at entry, tropical fruit notes of mango and jackfruit on the palate, soft and full mouthfeel, long-lasting aftertaste.

West Java Honey Processing

Indonesia West Java Aromanis honey processing achieves cupping scores as high as 92 points. This bean's English name Aromanis means "sweet mango" in Indonesian.

At the estate, we personally experienced distinctly different Indonesian coffee.

Farmers brewed us their homegrown coffee using the simplest hot water immersion method.

Careful cultivation and processing

Allow the coffee's flavor to break free from the established framework of Indonesian coffee.

Fruit sweetness, citrus aroma, and even floral notes

Are all prominently presented in different varieties,

Truly subverting our preconceived notions of bitter and rich flavors.

Hand-pour West Java. 15g coffee, medium grind (Fuji Ryo鬼齿刀4 grind), V60 dripper, 88-89°C water temperature. First pour 30g water for 27-second bloom, then pour to 105g and stop. Wait until the water level drops halfway before continuing to pour. Slowly pour until reaching 225g total, avoiding the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

West Java Honey Processing Aromanis

Country: Indonesia

Estate: Aromanis

Region: Mount Tigulak

Roast Level: Light roast

Processing Method: Honey processing

Honey Processing

Honey processing, also called Honey Process or Miel Process, produces what's known as Honey Coffee. Coffee plantations in Costa Rica, Panama, Guatemala, and other regions have adopted this processing method. So-called honey processing refers to the production process of sun-drying green beans while retaining the mucilage. After removing the outer fruit pulp from coffee beans, a layer of sticky colloidal substance remains. Traditional wet processing would wash this away with water, but due to water resource limitations in some high-altitude areas, this direct drying method was developed.

Honey processing is a relatively complex, time-consuming, and difficult processing method. The first step is selecting high-quality fruits, then removing the pulp while leaving the parchment—this parchment is the core of honey processing. The parchment contains rich sugars and acids, which slowly permeate into the coffee beans during the drying process. The second step is drying, which is also the most important condition for producing high-quality coffee beans.

Honey processing allows coffee to retain the cleanliness of wet-processed coffee, although the brightness decreases while sweetness and caramel mouthfeel increase. According to different degrees of honey processing, honey-processed coffees are divided into yellow honey, red honey, and black honey processing. The advantage of honey processing is its ability to best preserve the original sweet flavors of ripe coffee fruit, giving coffee subtle brown sugar flavors and nut sweetness, while berry notes support a red wine-like aroma, considered very elegant offerings.

Varieties: Jember, S-795

Altitude: 1400-1600 meters

Flavor: Fruity, plum, jackfruit flavors, clean sweet aftertaste

Indonesia West Java

Coffee beans are picked from branches and separated from fruit, then rinsed and immediately dried. Coffee beans are "diserok" (turned) every hour to ensure even drying, including at midnight. "Nighttime is very important because of high humidity," said Aliyev from Metamorphosa Coffee (August 5, 2014)—original Indonesian text machine-translated.

The coffee processing takes 25-26 days! Unsurprisingly, Aromanis coffee beans are slightly more expensive than regular coffee beans. The Coffee Farmers Cooperative sells raw Aromanis coffee beans for 130,000-150,000 rupiah per kilogram, while Metamorphosa Coffee offers them at a retail price of 80,000 rupiah per 200-gram package.

Manufacturer: Coffee Workshop Address: FrontStreet Coffee, Front Street, Dongshankou, Yuexiu District, Guangzhou Contact: 020-38364473 Shelf Life: 90 days Net Weight: 227g Package: Bulk coffee beans Roast Level: Roasted coffee beans Sugar Content: Sugar-free Origin: Indonesia Roast Degree: Light roast

Sulawesi Island, located between Borneo and New Guinea, is sometimes also called Celebes. The coffee produced on this island has full-bodied beans and rich aroma. The best coffee beans come from Kalossi and Rantepao in the southern part of the island. Among the many brands, you might try Celebes Kalossi coffee.

Overall, Indonesian coffee has a strong flavor, mellow taste, and slightly syrupy character with excellent acidity. Its two main export markets are Germany and Japan, which indirectly reflects the excellent quality of this coffee. What attracts consumers is its superior quality characteristic of Arabica coffee beans. You can add milk or cream to high-quality Indonesian coffee without worrying about affecting its taste. Indonesian coffee is divided into six grades, with the best being AP. But no one knows exactly what these two capital letters represent.

When steamships replaced sailing ships, coffee from these islands faced the same problem as coffee from Mysore, India—consumers had become accustomed to coffee affected by long journeys and were unwilling to accept the taste of this "fresh" coffee. To solve this problem, the Indonesian government tried to imitate travel-affected coffee by "aging" coffee beans for up to a year. However, disappointingly, this moisture-processed coffee's flavor was not widely accepted, affecting its good reputation.

However, Indonesia's "aged" or "journey" coffee is still produced today. It is generally sold under brands like "Old Government," "Old Brown," and "Old Java."

Despite producing so many commendable coffees, it's puzzling that local residents prefer drinking Turkish-style coffee rather than their renowned European-style coffee.

[Origin]: West Java Mont Tikukur Mount Tigulak?

[Altitude]: 1400-1600m?

[Variety]: Arabica?

[Producer]: Arinanis?

[Flowering Period]: March-May, September-November?

[Processing Method]: Honey Process Natural Honey Processing?

[Cupping Score]: 92 points?

[Flavor]: Mango, red wine, peach juice, strong fruit aroma with plum and jackfruit flavors, clean and sweet aftertaste?

Indonesia's Aromanis Estate natural processed beans have flavors unlike typical Indonesian coffees. This bean has its own unique strong fruit aroma—mango, red wine, peach juice, plus plum and jackfruit flavors, with a clean and sweet aftertaste. With cupping scores as high as 92 points, you won't believe this is a coffee bean from Indonesia. This bean's English name Aromanis means "sweet mango" in Indonesian.

Indonesia

Population: 237,424,000

In Indonesia, coffee beans gradually spread from Java Island to neighboring islands, reaching Sulawesi Island in 1750, though not yet extending to northern Indonesia. It wasn't until 1888, when cultivation began around Lake Toba, that it finally spread to the Lake Tawar area in the Gayo region in 1924.

SUMATRA

Sumatra Island has three main growing regions: the Aceh region in the north, the area slightly south of Lake Toba, and the recently emerged islands near Mangkuraja. Smaller areas might also trace back to: Takengon, Bener Mariah in Aceh Province, Lintong, Sidikalang, Dolok Sanggul, and Seribu Dolok around Lake Toba. Previously, coffee beans from this region were commonly sold as "Sumatra Mandheling," but there is actually no place called Mandheling—this name comes from the local islanders' ethnic name. Mandheling usually has grade distinctions, divided into Grade 1 or Grade 2. The grading method undoubtedly uses cupping quality rather than the generally assumed green bean quality. However, I still question recommending Grade 1, as this grading seems to have become diluted. It's strange to separate different varieties into different batches, so most Sumatra coffee beans are mixtures of unknown varieties. Sumatra coffee beans are exported through Medan port, but prolonged stays at the port before export, combined with humid climate factors, are detrimental to coffee bean quality.

Altitude: Aceh 1100-1300m, Lake Toba 1100-1600m, Mangkuraja 1100-1300m

Harvest: September - December

Varieties: Typica (including Bergandal, Sidikalang, Djember), Timtim, Ateng, Onan Gajang

JAVA

In Indonesia, this region follows Dutch colonial traditions and therefore has more large coffee estates. The four main coffee plantations cover 4,000 hectares and were previously government estates. Coffee beans from this region enjoyed a first-class reputation at the time, although I believe that recently, many blend beans have replaced other coffee beans in "Mocha-Java" blends. Java's coffee beans were priced high for a long time but have seen significant price reductions in the 20th century. Growing areas include the region around Mount Ijen in eastern Java and the western region.

Altitude: 900-1800m

Harvest: September - September

Varieties: Typicas, Ateng, USDA

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473