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Java – Leles Garut Triple-Picked

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P610419-3

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About This Coffee

About This Coffee

This fully washed lot comes from the village of Cijapati Garut in West Java, and is made up of coffee from 21 smallholders in the area. These small producers typically cultivate an average of 1.5ha of land at an altitude of around 1,200masl, and grow the varieties of Catimor, Tim-Tim and Typica. This region borders on a forest conservation area called G. Mandalawangi, which is home to many species of wildlife.

Atypically for Indonesia, this coffee utilizes a fully washed process whereby ripe cherries are pulped within 6 hours of harvest, dry-fermented for around 16 hours and then thoroughly washed. The parchment coffee is then patio dried for 10-12 days, until the optimum moisture content is reached.

Country of OriginIndonesia
RegionCijapati Garut, West Java
Producer TypeSingle Estate
ProcessingWashed
Processing Description16 hour fermentation, dried in greenhouse patios
Growing Altitude1200m

 

Harvest Season2021/22
Bag Weight60 KG BAG
Bag TypeGrain Pro / Ecotact
Plant SpeciesArabica
VarietyCatimor, Tim Tim, Typica
Screen Size17/18

History of Coffee in Uganda

 

Coffee has deep roots in Uganda, with robusta beans growing wild around Lake Victoria long before colonial times. While Ugandans traditionally used these beans for cultural rituals, commercial coffee farming only took off during British colonial rule in the early 20th century. The British saw potential in Uganda’s fertile soils and introduced Arabica coffee in the highlands, while promoting robusta across the country. After independence in 1962, coffee became Uganda’s leading export, despite disruptions during periods of political instability. A revival in the 1990s, driven by the Uganda Coffee Development Authority, transformed Uganda into one of Africa’s top coffee producers, renowned for its high-quality robusta and specialty Arabica beans.

Growing Coffee in Uganda

In Uganda, the most ideal conditions for Arabica coffee cultivation are found in the high-altitude regions of Mount Elgon in the east and the Rwenzori Mountains in the west. These areas, with elevations ranging from 1,300 to over 2,300 meters above sea level, provide the cool temperatures and rich volcanic soils that Arabica coffee thrives on. Uganda produces both washed and naturally processed coffees, and in recent years, experimental methods like honey processing have also gained traction. The country grows a variety of Arabica coffee strains, including SL14, SL28, and Blue Mountain, with specialty coffee grades ranging from AA, AB to Peaberry, known for their distinct flavors and high quality.

Sample Roasting: A Step-by-Step Guide

Consistency is essential in sample roasting, but the timing of the first crack can vary from batch to batch. To ensure optimal results, use this guide to determine the ideal moment to end your roast based on how long it took to reach the first crack.

download the Guide