Java - Lot #68 | Wild | Natural Anaerobic | Yellow fruits, Green Apple, Macadamia Nut 🍏[Outstanding as a pour-over]'

 The Java variety 

This is a variety that was originally collected from seeds in Ethiopia and later taken to the island of Java in Indonesia, from which it adopted its name. Subsequently, it arrived in Africa and the Americas. It is characterized by its good production and cup quality, featuring complex notes of lulo, green apple, and panela.

The Process

Thermal Shock. We hand-select the ripest cherries and float them to remove any underdeveloped ones. They are then fermented anaerobically for 180 hours, a process that enhances fruity, complex flavors while preserving the distinctive notes of the Java variety—such as macadamia and green apple. Anaerobic fermentation allows for a slower, more controlled development of flavor.
Once fermentation is complete, we apply a thermal shock to rapidly halt microbial activity and transition into a slow drying phase. After the shock, the cherries undergo a 15-day stabilization period, followed by 20 days of drying.