About This Coffee
Java Parahyangan coffee is sourced from small farms located in the Rancabali Subdistrict of Bandung, West Java. The coffee is processed at the Sadayana Washing Station, which was built in 2022 and is owned by PT Sucafina in collaboration with producing partners. The washing station provides important services such as compost and seedling programs, and microfinancing for collectors, supporting 191 farmers.
Cultivation
The coffee varieties Ateng Ijo and Ateng Coklat are grown at altitudes ranging from 1400 to 1700 meters above sea level. These small farms, averaging 0.5 to 1 hectare in size, benefit from the favorable climate and rich soil of the region, contributing to the quality and unique flavor of the coffee.
Harvest & Post-Harvest
While Indonesia is known for its Wet Hulled processing method, a increasing number of cooperatives and processors are expanding their processing methods. This helps them tap into new markets that are seeking
Farmers selectively handpick ripe, red cherry and deliver it to Sadayana washing station. At intake, cherry is floated in a mechanical siphon and pulped. Coffee is placed in a ceramic tile-lined fermentation tank and fermented for 16 hours. Following fermentation, parchment is washed in clean water and then laid to dry on raised beds. Parchment is raked frequently to ensure even drying. It takes 7 to 15 days for parchment to dry.
Coffee in Indonesia
Indonesia has a long coffee producing history, but recently their coffees have been overlooked by the specialty market. Thanks to our innovative and ever-expanding supply chain, we are proud to bring you high-quality coffees from many of Indonesia’s unique regions, accompanied by in-depth traceability information.
Indonesia is perhaps best known for its unique wet hulling process (giling basah). Though its exact origins are unclear, wet hulling most likely originated in Aceh during the late 1970s.
Wet hulling’s popularity can be attributed to producers’ need for prompt payments. It was also adopted specifically by many producers who lacked the drying infrastructure that was needed to shelter drying parchment from the high humidity and inconsistent rainfall typical in Sumatra. At higher elevations with constant humidity and unpredictable rainfall, drying can prove to be slow, risky and difficult.