Java Kayumas Taman Dadar

Our earliest coffee memories are synonymous with Java, and for a good reason. The origin produces a fantastic coffee with a deep rich body filled with traditional flavors of toffee and chocolate. In addition, the exceptional modern milling practices of Taman Dadar produce an amazingly clean, snappy finish.

Nose: Sweet, Vanilla, Hops
Cup: Earthy, Full, Bold, Creamy
Finish: Lingering, Cocoa

About this Coffee

GROWER: Smallholder farmers from Curah Tatal & Kayumas villages located on the Ijen Plateau in Eastern Java, Indonesia
REGION: Curah Tatal & Kayumas villages located on the Ijen Plateau in Eastern Java, Indonesia
ALTITUDE: 900 – 1,600 meters
PROCESS: Wet hulled and dried in the sun
VARIETY: Typica
HARVEST: May - September
SOIL: Volcanic loam
CERTIFICATION: Organically Grown

Java Taman Dadar is sourced from family-owned farms near the villages of Curah Tatal and Kayumas in Java, Indonesia. In the 17th Century, Java coffee was first cultivated in low-lying areas. By the late 19th Century, coffee leaf rust had destroyed production, forcing new coffee cultivation into the highlands where high altitudes and volcanic soil provide perfect growing conditions.

Smallholder organic coffee production is atypical of the region, which is dominated by large government run coffee estates established by the Dutch in the 18th Century. Taman Dadar, meaning flower garden, describes how smallholder coffee is cultivated, colorfully inter-cropped with avocados, erythrina, albizia, and Leucaena trees, which produce food for local consumption and shade.

Java Taman Dadar is wet-hulled, a uniquely Indonesian processing method in which the coffee parchment is removed before the final drying is completed, producing a hallmark Indonesian flavor.