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JAVA — ANAEROBIC HONEY PROCESS | GAMBUNG
A remarkable expression from the Gambung estate on the island of Java, this lot was processed using an anaerobic honey method that yields an intensely layered cup. Harvested by smallholder farmers and brought together at the estate for fermentation, the coffee was carefully managed in sealed tanks to encourage complex microbial activity before drying. The result is a brew that balances evocative tropical sweetness with spicy, savory depth. This batch pulls beautifully for espresso with rich crema and nuanced flavors.
Tasting Notes
Black tea
Brown sugar
Tamarind
Clove
Processing
Anaerobic honey: cherries are depulped, leaving varying amounts of mucilage on the seed, then fermented in oxygen-restricted conditions to concentrate sugars and develop novel flavors.
Origin Details
Country: Indonesia (Java), Gambung Estate
Altitude: mid to high elevation island terroir
Varietals: traditional Java cultivars known for balanced body and brightness
Harvest: selectively handpicked ripe cherries
Producers: smallholder lots aggregated and processed at estate facilities
Brew Tips
Espresso: 18–20 g in, 36–40 g out, 25–30 sec — highlight syrupy sweetness and spice
Pour-over: 16 g coffee : 240 g water, 195–205°F, gentle bloom and steady pour to preserve clarity
Brewing for clarity emphasizes black tea and tamarind; higher extraction accentuates brown sugar and clove
Storage & Freshness
Whole bean recommended. Store in a cool, dark place in an airtight container. Grind just before brewing to experience the full range of anaerobic honey complexity.
JAVA — ANAEROBIC HONEY PROCESS | GAMBUNG
A remarkable expression from the Gambung estate on the island of Java, this lot was processed using an anaerobic honey method that yields an intensely layered cup. Harvested by smallholder farmers and brought together at the estate for fermentation, the coffee was carefully managed in sealed tanks to encourage complex microbial activity before drying. The result is a brew that balances evocative tropical sweetness with spicy, savory depth. This batch pulls beautifully for espresso with rich crema and nuanced flavors.
Tasting Notes
Black tea
Brown sugar
Tamarind
Clove
Processing
Anaerobic honey: cherries are depulped, leaving varying amounts of mucilage on the seed, then fermented in oxygen-restricted conditions to concentrate sugars and develop novel flavors.
Origin Details
Country: Indonesia (Java), Gambung Estate
Altitude: mid to high elevation island terroir
Varietals: traditional Java cultivars known for balanced body and brightness
Harvest: selectively handpicked ripe cherries
Producers: smallholder lots aggregated and processed at estate facilities
Brew Tips
Espresso: 18–20 g in, 36–40 g out, 25–30 sec — highlight syrupy sweetness and spice
Pour-over: 16 g coffee : 240 g water, 195–205°F, gentle bloom and steady pour to preserve clarity
Brewing for clarity emphasizes black tea and tamarind; higher extraction accentuates brown sugar and clove
Storage & Freshness
Whole bean recommended. Store in a cool, dark place in an airtight container. Grind just before brewing to experience the full range of anaerobic honey complexity.