Java - Lot #62 | Wild | Natural | Green Apple, Nuts, Vanilla

 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 Producer

Yesit Bonilla and his wife Yoviris had different professions, but five years ago, Yoviris's father, a traditional coffee farmer, passed away and left them the farm "La Esmeralda." Since then, Yesit and Yoviris decided to fully commit to producing specialty coffee. Together, we have experimented extensively with implementing new fermentation and drying protocols. Recently, we conducted lactic and alcoholic fermentations, which significantly improved their coffee's cupping score. We also visited them recently with the Magicians team, staying several nights, and learned a lot about specialty coffee production and agricultural practices.s.

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.