Description

Riunggunung Estate is a 10-hectare farm with 9 hectares planted in a selection of different varieties that are commonly found in Java. This lot is from the highest point of the estate, elevation wise. This section of the farm not only develops the most nuanced flavor profile for the coffee, but it is also a somewhat dangerous place for the plants: On very cold evenings it can potentially frost over, which can devastate production. The stress, however, is part of what contributes to the beauty of the flavor in the cup.

Coffee is depulped the day after it is picked, then fermented dry for 18 hours before being washed clean of the mucilage. Drying takes about 7–10 days on patios and raised beds: THe coffee starts out on the raised beds for 3 days before being finished on patios.

For more information about coffee production in Java, visit our Java page.