Natural Arabica Coffee Beans
Cisurupan, Indonesia
This rich and complex speciality Arabica is shade-grown without pesticides in the lush home gardens of West Java. Certified Wildlife Friendly®, it’s the product of a direct collaboration between local farmers and the Little Fireface Project to support livelihoods and to protect endangered slow lorises and their habitats.
30kg sack (£11.00/kg)
£330
Quantity
Flavour profile
Chocolate, grapefruit, sweet raisins
Harvest
June 2024
Packaging
Grain Pro in Jute Sacks
Cupping notes
This coffee presents a complex interplay of herbal and spicy notes, with a balanced body that carries through to a smooth, lingering finish. Hints of tobacco bring depth and sophistication, while its woody undertones create a grounded, earthy character. The acidity is well-rounded, complementing the overall balance.
Soil
Volcanic Andosol
Origin
Cisurupan
Cooperative
Blessing and Waluya
Altitude
1450 masl
Process
Natural
Q grade
81.75
Variety
Typica, Line S
Supports Little Fireface Project, Cipaganti, West Java
The project
Led by Professor Anna Nekaris OBE, this Wildlife Friendly Coffee project is a collaboration between the Little Fireface Project (LFP) and Anglia Ruskin University, a conservation-research project focused on the Javan slow loris. LFP works with local farmers to promote and encourage the use of wildlife-friendly farming practices within the coffee farms which Javan slow lorises call home.
The people
This hand-picked Arabica coffee is cultivated in home gardens, covering an area of 60 ha. These gardens are connected to the Gunung Papandayan Protected Forest. Interconnected with other types of crop gardens, including tea and chayote, coffee is often planted together with understory crops (e.g., cassava, chili) and shade trees. The farmers received extensive training from the government on organic practices, coffee processing, and roasting. A group of around 30 farmers also started a process of obtaining organic certification in 2016 and received the certification ORGANIK Indonesia from ICERT in 2019.
Harvest and process
This coffee is cultivated and processed according to age-old techniques. The natural processing method imparts complexity to the coffee, revealing notes of yellow fruits, nuts, and chocolate. The process involves drying the coffee for about a month, leaving the fruit on the bean while it dries.