Indonesia Central Java Sindoro Anaerobic | Onyx Coffee Lab
market locale: en-int
url prefix: /en-int

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YOU'RE WELCOME:

FREE shipping for orders over $40

TRENDING COFFEE:

Unnecessarily Soulful Peru Liliana Heredia Altamirano Gesha El Salvador Santa Rosa Cold Brew The Duet

ONYX IS MY PAL

FREE shipping for orders over $40

TEA:

New Teas offerings have launched now in eco sachets. We've taken weighing to the tenth of a gram out of your hands so that each cup is perfect. We suggest trying Onyx Tealight which has organic oats and honey along with black tea and cinnamon to create a complex sweetness and silky mouthfeel tea experience.

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Indonesia Central Java Sindoro Anaerobic

This is a unique anaerobic honey-processed coffee grown in Central Java by the Daya Sindoro farmer group. In keeping with its unique processing and origin, the resultant cup is dynamic in its heavily fruited character, laden with mixed berries and a winey and sweet aftertaste.


4oz 10oz 2lbs 5lbs
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HIGH

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Level: Moderate  |  Agtron # 70.4


Variety:
S-795, Sigarar utang, Adungsari, Kartika
Process:
Elevation:
1400 Meters
Cup:
Raspberry, Umeshu, Cacao Nib, Green Mango
top of box
bag
bottom of box
Variety:
S-795, Sigarar utang, Adungsari, Kartika
Process:
Anaerobic Honey & Raised-Bed Dried
Elevation:
1400 Meters
Cup:
Raspberry, Umeshu, Cacao Nib, Green Mango

Story

We first tasted this sample from an unlikely source: a sample dropped by our booth at a trade show. While this is a great way to hand over material, it's unlikely to yeild great results for the buyer or the seller. Given this paradigm, we focus on cupping and evaluating each sample we receive, and in this case, it yielded a great new relationship with our friends at Bright Java. Read more on this coffee below.

Parikesit is our name for a project we started in 2021 with the Daya Sindoro farmer group on the slopes of Mount Sumbing and Mount Sindoro in Central Java. In addition to the standard processing of full washed and wet-hulled coffee, we wanted to improve the cup quality overall in a honey process. Since the cooperative was amenable to producing a competition-grade lot for this year we started this experiment of anaerobic fermentation using a single yeast variety.

When we cupped the base honey this mixed varietal came from we thought that with a controlled fermentation we could improve sweetness and acidity. Our hypothesis was that the natural yeast and bacteria endemic to the fermentation process were not providing the right flavour notes to make this a stand out coffee.

The results of this trial proved a success. With access to a natural mountain spring for rinsing cherries as they arrive at the cooperative every afternoon during harvest, the Daya Sindoro team removed much of the natural yeast and bacteria during the floating step. This left a perfect media for inoculation with a commercial yeast strain commonly used to brew ales.

So we took a basic coffee, worked with a farmer group eager to learn new post-harvest practices and made what we think is a coffee that has to go on an offer list to anyone wanting to know what yeast fermentation or anaerobic fermentation is all about.

ANAEROBIC FERMENTATION
There are few leaps in the technique of processing coffee larger than the most recent trend of Anaerobic processing. This is oftentimes a technique of natural processing coffee, where whole cherries are fermented in a limited oxygen environment. The word Anaerobic is a catch-all term used more often than not to refer to a limited oxygen environment. Coffee cherries are subject to a pre-fermentation before they are moved to a drying bed or patio. The extended fermentation often adds a winey or fruity note to the coffee. Throughout the world we’ve seen this practiced in many ways, from adding cherries into a clean grainpro and tying the top for the night, all the way to stainless tanks with an airlock on the top to slowly let out carbon dioxide caused by the microbes at work. There are many people who are working to understand and better control this process to gain clarity on what is really going on with limited oxygen fermentation. This Mexico lot processed by Marco Cadena was fermented in sealed tanks, producing that winey and candy-like fermented fruit sweetness that anaerobic coffees are known for.

Filter Brew Guide

Equipment: Origami & Kalita Wave 185

Coffee: 15g

Water: 240g @ 203°F

GRIND
385µm Grind Calculator →

BREW

0:00 - Bloom - 30g
0:40 - Spiral Pour - 100g
1:05 - Spiral Pour - 170g
1:30 - Spiral Pour - 240g
Drain 2:05

Espresso Guide
Filter Brew Guide En Español
Espresso Guide En Español

Green Cost

The subject of paying for green coffee is inherently complicated. While the amount paid is very important, the payment terms and type of contract negotiated during the purchase are also paramount. Paying $5/lb of coffee can be a great price, but could be detrimental to a producer if the payment terms exceed that of their needs. Here we will dive into not only what was paid for the coffee, but how the coffee was purchased. There is a glossary of terms to be found below which will aid in your understanding of industry terms.

Farm Gate - This reflects what is paid to the producer of the coffee at the farm level. Oftentimes in terms of our relationship coffees, FOB is fairly close to the farm gate price, except for countries like Ethiopia and Kenya, when it is very difficult to trace back all the way to the producer.

FOB - Free on Board. This means that the seller is responsible for any overland fees that happen before the coffee is on board the ship. This is our most frequently listed green cost, as it is the most simple way to present what we pay a seller, but it does not reflect what the person growing the coffee was paid.

EXW- This most often reflects the 'spot' price that we paid for a coffee. All of the cost is paid by the importer, and more often than not the FOB price as well as the transport costs are unknown.

$6.00

Transportation

The price listed below is the cost we incurred on average for domestic LTL freight.

$0.24

Production Cost

$5.45

Fair Trade Min.

$1.80

C Market

$1.74

Cup Score

86.8

Lot Size

Transparency Grade

B

Transparency

We as a company believe that transparency is unbelievably important. The point of listing things below is not to justify what we charge or what we profit, but to give a realistic snapshot of the industry and how Specialty Coffee can be different than other commodity industries.

$11.69
$6.00
$0.24
$5.45
$1.80
$1.74
86.8
B

Transparency

We as a company believe that transparency is unbelievably important. The point of listing things below is not to justify what we charge or what we profit, but to give a realistic snapshot of the industry and how Specialty Coffee can be different than other commodity industries.

$6.00
$0.24
$5.45
$11.69
$1.80
$1.74
86.8
396lbs
B
✓ Added to Cart