Java Sunda Naringgul - Cold Brew
Cold Brew Balanced Profile | Light-medium roast
Tasting Notes: Plum, Earthy Spices, Creamy
IT ALL STARTS AT THE COFFEE FARM
On the island of Java, most coffee farmers (like Rudi Petik Kopi, pictured right) grow coffee on an average of 1.5 hectares (3.7 acres), many of them among a cluster of volcanoes in West Java, where coffee cultivation first began on the island. This coffee was farmed in the area surrounding Naringgul, and about 54 famers delivered their coffee fruit to the washing station there - at the station, extra care is taken in drying the coffee in this humid climate.
Rudi Petik Kopi, Naringgul, Java
TRACEABILITY
COUNTRY
Java
REGION
Balegede, Jawa Barut
IMPORTER
Covoya Coffee
VARIETAL
Catimor, Tim Tim, Typica, Gayo 2
PRODUCER
54 smallholder farmers
MILL / WASHING STATION
Tenjolaya Ciwidey
PROCESSING
Washed
ALTITUDE
1600 meters
DID YOU KNOW
Some of the large coffee estates created by the Dutch 175 years ago can still be found on the volcanic Ijen Plateau at the eastern tip of Java, but most coffee farmers are smallholders growing coffee on an average of 1.5 hectare, many of them among a cluster of volcanoes in West Java.
PRICE TRANSPARENCY
$4.49
Price paid by Driftaway
$3.77
Free on Board price
Not available
Farm Gate price
$2.07
Fair Trade price per pound
$1.87
Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
This coffee travelled 10,125 miles to the Driftaway Coffee roastery in Queens.
Love the coffee? You can share your compliments & tasting observations with the farmers.
WHY DID WE SELECT THIS COFFEE?
This coffee is a really amazing example of the clarity and brightness possible when coffee is dried slowly and carefully. The citrus and stone fruit flavors balance out with the more traditional spice flavors of coffee from Java, making this a perfect choice for this profile.
AVERAGE CUPPING SCORE
86
/100
86
SCAA Cupping Score
15 x 60 kg
Bags purchased
1 year
Length of producer relationship
100% (in 2023)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from April 22 to May 15 in Brooklyn. We use the Loring Kestrel roaster for this profile. We have strict guidelines for each of the coffee profiles, and this roast has to pass the development time ratio test as measured in real-time by the roasting software, Cropster. Once it does, it is approved for production.
QUALITY CONTROL
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts once a week at our roastery in Williamsburg, Brooklyn. Each cupping is conducted by James M. and Ian T. using standard equipment, and is logged by our Q-certified cupper Ian T. All coffees are evaluated on a scoring scale of 0 to 3.
- 3.0 = exceptional roast - exceeds expectations
- 2.5 = on par with profile - matches expectations
- 2.0 = good roast, but 1 or 2 elements could be improved - needs improvement
- 1.5 or lower = failed - do not ship
PRODUCTION AND SHIPPING
Less than 24 hours after roasting, we bag your coffee in our production facility in Greenpoint, Brooklyn. Our production team is led by Anthony and Torie, and supported by a rotating cast of local artists, musicians and independent professionals.
AT YOUR HOME
Brew this coffee with your favorite home brewer and enjoy the taste of incredible coffee! Here are a few tips on how to make the best coffee on each brewer.
View other posts about how to make better coffee at home on our blog Coffeecademy.
