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In East Java, Indonesia, the region near the Argopuro Volcano is renowned for its coffee production. The volcanic soil and high elevations create an ideal environment for coffee cultivation. Dutch colonists initially planted low-quality Robusta coffee, but the 21st century saw a shift towards Arabica and innovative processing methods in East Java.
Pak Muhlisin established the Pokmas Walida Cooperative in 2014 to improve coffee quality and prices. He built relationships with Jakarta roasters willing to pay higher prices for coffee from this region. Inspired by his success, other producers began experimenting with new varietals and processing techniques.
During harvest, coffee cherries are handpicked, then submerged in water at the collection station near the Pokmas Walida wet mill to remove floaters. After sorting, the coffee ferments in water-filled tanks for 72 hours to help develop unique flavours. Cherries are dried on raised beds for 15 days, then on tarped patios for 10 more days, preventing mold growth. Once dry, cherries are trucked 50 miles to a dry mill for hulling and export.
The Pokmas Walida Cooperative comprises about 200 producers with farms ranging from 0.5 to 0.75 hectares. Education is a key focus, with 20% of coffee sales dedicated to improving the local school system. Belift, a coalition of coffee professionals, supports Pak Muhlisin and the cooperative, working towards a brighter future for Indonesian coffee production and its communities.
Region: Tlogosari Village, Situbondo, Indonesia
Variety: Arabica Lini S795 and Kartika
Processing: Anaerobic Natural
Altitude: 1,200 - 1,400 M.A.S.L
This coffee is roasted for filter; and is recommended for brewing using the V60, Kalita, Mugen or other drip / immersion coffee makers.
This coffee is roasted for espresso, and is recommended for use with coffee machines. Enjoy it on its own, or with milk to taste!