Kamala Loa - Indonesia - Anaerobic Natural - Typica - Espresso
This lot of old-world Typica was inoculated with selected yeasts and bacterias to produce a fun, jammy cup bursting with wild fruity notes. Tasting like guava, plum, and black tea.
With their ‘Kamala’ range, Sunny Coffee are continually pushing boundaries of coffee processing in Indonesia. These lots showcase the potential of Indonesian coffees under experimental yet directed post-harvest techniques.
The team operate a small washing station in Loa that helps small farmers process their coffee.
The coffee is grown on and around the Kamojang volcano in Loa, West Java.
Sunny Coffee is helping producers increase the quality of their coffee, achieve higher prices and put that revenue back into their farms for a sustainable future.
These small farms are scattered throughout a 3,000 ha agroforestry system in the geothermal Kamojang mountain range.
Typica is an old world variety known for its low yields and excellent cup quality.
Whole cherries are washed and placed in fermentation tanks and inoculated with Klebsiella p. bacteria, LAB & Pichia kudriavzevii yeast. The tanks are then sealed and left to ferment for a few days before drying on raised beds.
"Sunny Coffee is working with local farmers to plant small plots of Typica on their land. Although Typica is relatively low-yielding, it does very well in this environment and producers are paid a premium for the exceptional cup quality."
The coffee is produced by 70 farmers in and around Loa on the geothermal Kamojang volcano, spread across a 3,000 ha agroforestry system. The diverse biosphere enables farmers to combat a constantly changing climate and keep both yields and quality high whilst preserving the local ecosystem.
"Producers are paid a premium for quality."
Sunny Coffee is a group of farmers, passionate roasters, baristas and coffee processors working together to increase green coffee quality and revenue in the region. The team operate a small processing facility in the Loa district, South East of Bandung in West Java. They have built a small wet mill with two pulpers, gravitational washing channels and several raised beds set in large poly tunnels for controlled drying. The team are constantly innovating with post-harvest procedures and the results of this lot are astounding: whole cherries are placed in fermentation tanks and inoculated with Klebsiella p. bacteria, Lactic acid bacteria & Pichia kudriavzevii yeast. The tanks are then sealed and left to ferment for a few days before slow-drying on raised beds.