COCOA, NUTTY, DARK CHOCOLATE
The process of applying heat to green coffee beans to transform it’s chemical & physical properties, resulting in roasted coffee beans that can be brewed.
We roasted this selecting with our bold profile, to enhance its body. The darker roast brings out the cocoa, dark chocolate and nutty notes in the beans.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
Many of the coffee farms in Ulya might be more accurately described as “coffee gardens,” as they may have as few as 20 trees. Unlike other Indonesian countries that are also known for having small farms, such as Java and Sumatra, most farmers in Ulya don’t process their own coffee. Instead, they send it to a wet mill, where it is washed. As a result, most of the coffees from Ulya are wet processed, while the majority of coffees from neighboring countries are wet hulled.
The farm & mill where the coffee cherry is grown & processed.
Because most coffee farms in Ulya are so small, lots are often assembled and sold by mills. The Ulya Mill has a Chain of Custody certification, which guarantees traceability. This certification ensures that the farmers receive the credit and compensation they deserve for their work, even though most run a small operation.
The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.
WET PROCESSED (WASHED)
This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:
- Is the most common method used for coffee
- Generally creates clean flavors
- Produces a consistent profile
Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.
TYPICA AND ARUSHA
This lot is made up to two varietals: Typica and Arusha. Typica (along with Bourbon) is considered one of the first two varietals of coffea arabica. Arusha is a varietal that was developed by the French Mission, and is grown in Tanzania and Papua New Guinea.