Earthy aspects are accented by unrefined sweeteners, dried date, lemony sour grass, orange herbal bitters, and intense roast bittering.
Pak Gunawan’s has really stretched out his entrepreneurial roots. From coffee roaster and cafe owner, to pine oil distiller (most coffee is grown in the pine agroforestry zones, so this makes a lot of sense), this Sundanese small-businessman recently added “coffee collector” to his repertoire. “Collectors” are intermediaries of sorts who buy partially processed coffee and full coffee cherry from coffee small scale farmers and then process the coffee down to the dried seed/bean. In the case of Pak Gunawan, he is renting a small warehouse space replete with coffee huller in Ciwidey and producing mostly wet-hulled coffee (aka “giling basah”). Whereas many collectors create large blends of all the coffee they buy, Pak Gunawan pays special attention to separating the lots that he buys by region, these smaller lot sizes adding a layer of quality control, not to mention more specific provenance. The washing station where Pak Gunawan has procured this coffee is in Waspada (also known as “Laspada”), near Pangalengan. We found Waspada to be a very unique wet hulled coffee, lighter roasts showing impressive acidity considering process, and the typical earthy/herbal/woody notes are interspersed with atypical fruited sweetness. One of our cuppers wrote that it “tastes like wet hulled Sumatra with a little Ethiopia mixed in”.
- Origin: Indonesia
- Region: Java
- Sub-region: Waspada Village, Pangalengan, Bandung
- Producer: Pak Gunawan
- Altitude:
- Cultivar: Ateng, Typica
- Processing: Wewt Hulled
- Sourcing: Sweet Maria’s