Javanero Specialty Arabica Wet Processing Facility

WE PROCESS SPECIALTY GREEN COFFEE BEANS Our business focuses primarily in West Java Grade 1 / Specialty Arabica Green Coffee Beans. The definition of Specialty Grade 1 according to SCAA Arabica Coffee Classification: no primary defects, 0-3 full defects, sorted with a maximum of 5% above and 5% below specified screen size or range of screen size, and exhibiting a distinct attribute in one or more of the following areas: taste, acidity, body, or aroma. Javanero works closely with a small group of farmers of West Java highlands, located between 1,300-1,500m above sea level, who are dedicated to cultivate Arabica coffee trees and to pick the ripe coffee cherries by hands. Our coffee wet-processing facility is located in the village of Gamboeng, about 40km south of the City of Bandung, West Java. In our wet processing, the outer skin of the red ripe coffee cherry is removed immediately after harvesting using a mechanical pulper, which “pick” or scrape away just the very outer layer of the cherry, leaving behind the parchment coffee covered in sticky mucilage. Next the mucilage-coated beans are then immersed in buckets of mountain spring water to break down the sugars in the mucilage and free it from the parchment. This process is called fermentation and takes around 14-16 hours, though shorter or longer fermentation times are possible, depending on the local climate, altitude, and other factors. Once fermentation is complete, the coffee is released from the fermentation buckets and pushed manually along gravity channels filled with free flowing water. This agitation frees up any remaining mucilage and separates it from the parchment coffee. At the end of the channels, the coffee is rinsed with fresh water. The result is wet coffee in parchment, free of the sticky mucilage. From the final washing tank, the wet parchment coffee is taken to dry on raised beds. This process of drying happens quickly, because there is no skin or mucilage between the sun and the parchment. After 4-5 days in the sun, the coffee is removed from the beds and stored in sacks in our transit warehouse. When it is to be exported, the coffee is taken to a dry huller where the parchment is removed, and the coffee is sorted and bagged for export. Our washed coffee tends to have a clarity of flavor and aroma that is not often found in natural coffees. Many cuppers assert it is easier to taste the influence of soil and varietal in washed coffees such as ours. Acidity comes through more clearly, and the cup is generally cleaner. PT. JAVANERO INDONESIA ARTA Plaza Sudirman Complex, Plaza Marein 17th Floor Suite A Jl. Jend. Sudirman Kav 76-78, Jakarta Selatan 12190 INDONESIA Phone/Fax: +62-21-5793 9989 Mobile: +62-8111-903-123 Email: info@javanero.com Website: www.javanero.com