Indonesia - Java Gunung Tikukur
Region: West Java
Elevation: 1750 meters
Cultivar: Catimor, Tim Tim, Typica, Gayo II
Process: Washed
Notes: Sweet Potato Pie, Cinnamon Roll, Mandarin, Caramel Brownie
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Coffee first took root on the island of Java more than three centuries ago, and for generations, the island’s name became synonymous with every bean that left the Dutch East Indies. Today, the legendary origins of “Java” come full circle in Gunung Tikukur; a volcanic enclave in West Java where smallholder farmers are reviving high-altitude Arabica once overshadowed by disease-resistant Robusta.
Gunung Tikukur, or “turtle-dove mountain,” lies nestled among a chain of volcanoes whose fertile, mineral-rich soils imbue the coffee with a vibrant and unique flavor profile. Cool, misty nights, abundant rainfall, and elevations reaching up to 1,750 meters slow the maturation of the cherries, allowing sugars to concentrate and complexity to deepen in every bean.
Only the ripest, ruby-red cherries are selected with floaters and underripes are meticulously sorted out at the mill gate. From there, the cherries head straight to Covoya’s wet mill in Tenjolaya Ciwidey, where they’re carefully depulped and fermented. Drying takes place in thin, even layers on raised beds to preserve delicate aromatics and ensure consistency in moisture content.
This exceptional microlot is the result of the dedication of 44 smallholder farmers, each cultivating an average of just 1.5 hectares. In return for their high-quality harvests, these producers receive premium prices, transparent weighing, and agronomic support that sustains their families and the future of Indonesian Arabica.
Region: West Java
Elevation: 1750 meters
Cultivar: Catimor, Tim Tim, Typica, Gayo II
Process: Washed
Notes: Sweet Potato Pie, Cinnamon Roll, Mandarin, Caramel Brownie
——————————————————
Coffee first took root on the island of Java more than three centuries ago, and for generations, the island’s name became synonymous with every bean that left the Dutch East Indies. Today, the legendary origins of “Java” come full circle in Gunung Tikukur; a volcanic enclave in West Java where smallholder farmers are reviving high-altitude Arabica once overshadowed by disease-resistant Robusta.
Gunung Tikukur, or “turtle-dove mountain,” lies nestled among a chain of volcanoes whose fertile, mineral-rich soils imbue the coffee with a vibrant and unique flavor profile. Cool, misty nights, abundant rainfall, and elevations reaching up to 1,750 meters slow the maturation of the cherries, allowing sugars to concentrate and complexity to deepen in every bean.
Only the ripest, ruby-red cherries are selected with floaters and underripes are meticulously sorted out at the mill gate. From there, the cherries head straight to Covoya’s wet mill in Tenjolaya Ciwidey, where they’re carefully depulped and fermented. Drying takes place in thin, even layers on raised beds to preserve delicate aromatics and ensure consistency in moisture content.
This exceptional microlot is the result of the dedication of 44 smallholder farmers, each cultivating an average of just 1.5 hectares. In return for their high-quality harvests, these producers receive premium prices, transparent weighing, and agronomic support that sustains their families and the future of Indonesian Arabica.
Region: West Java
Elevation: 1750 meters
Cultivar: Catimor, Tim Tim, Typica, Gayo II
Process: Washed
Notes: Sweet Potato Pie, Cinnamon Roll, Mandarin, Caramel Brownie
——————————————————
Coffee first took root on the island of Java more than three centuries ago, and for generations, the island’s name became synonymous with every bean that left the Dutch East Indies. Today, the legendary origins of “Java” come full circle in Gunung Tikukur; a volcanic enclave in West Java where smallholder farmers are reviving high-altitude Arabica once overshadowed by disease-resistant Robusta.
Gunung Tikukur, or “turtle-dove mountain,” lies nestled among a chain of volcanoes whose fertile, mineral-rich soils imbue the coffee with a vibrant and unique flavor profile. Cool, misty nights, abundant rainfall, and elevations reaching up to 1,750 meters slow the maturation of the cherries, allowing sugars to concentrate and complexity to deepen in every bean.
Only the ripest, ruby-red cherries are selected with floaters and underripes are meticulously sorted out at the mill gate. From there, the cherries head straight to Covoya’s wet mill in Tenjolaya Ciwidey, where they’re carefully depulped and fermented. Drying takes place in thin, even layers on raised beds to preserve delicate aromatics and ensure consistency in moisture content.
This exceptional microlot is the result of the dedication of 44 smallholder farmers, each cultivating an average of just 1.5 hectares. In return for their high-quality harvests, these producers receive premium prices, transparent weighing, and agronomic support that sustains their families and the future of Indonesian Arabica.