Bajawa Forest Coffee - Natural
-> Coming in April !
Bringing this coffee to life is an Indonesian excellence: JYN Group Indonesia.
In the Bajawa region, at the heart of Indonesia, Arabica reigns supreme. The dominant variety here is Typica, accompanied by Line S, while Yellow Caturra and Juria, though present, are not yet part of our selection. Arabica plantations stretch between 1,000 and 1,500 meters above sea level, with an ideal concentration between 1,200 and 1,500 meters, where the climatic conditions and volcanic fertility create beans of exceptional quality.
The secret to the fertility of this land lies in the three active volcanoes that dominate the area: Inerije, Wolobobo, and Ebulobo. Their mineral-rich soils provide the perfect conditions for coffee plants to thrive. Despite this, the area dedicated to Arabica cultivation remains limited, with a total surface area of less than 10,000 hectares, varying between 5,000 and 10,000 hectares depending on estimates.
What makes Bajawa coffee unique is its deep connection to tradition. Most of the plantations are located in forested areas where coffee grows almost wild, without intervention or specific treatments. Over time, this natural management has encouraged spontaneous hybridization between varieties—an intriguing phenomenon that would deserve further study.
The land is often fragmented: farmers typically own one hectare each, but not all possess official property titles. Many lands are managed collectively and are known as "tanah adat", meaning "ancestral lands". These plots, considered communal heritage, are granted to families under specific regulations that prohibit their sale or use for purposes other than those decided by the community.
In some areas, coffee is cultivated within protected forests owned by the state. To preserve the environment and prevent wildfires, the local government allows farmers to plant coffee, provided that tall trees remain untouched. This harmonious balance between people and nature is one of the most fascinating aspects of coffee production in Bajawa.
The result? A coffee that is not only a product of the land but also a reflection of its traditions, communities, and the pristine nature that surrounds it.
Microlot • Specialty
Cupping
Cupping score certified by Q-Graders and obtained through the SCA protocol.
Cupper's notes
It stands out for its sweet, fruity, and floral profile, with a velvety and enveloping texture. From the first sip, delicate notes of coffee blossom emerge, evoking the freshness of a flowering plantation.
The sweetness is intense and harmonious, with hints of vanilla caressing the palate, balanced by a vibrant burst of berries. A touch of pineapple adds an exotic twist and a subtle, bright acidity that lifts the cup without overpowering it. In the finish, a delicate hint of chocolate emerges, adding depth and a pleasant, lingering aftertaste.
A balanced and complex coffee, perfect for those seeking an intense and refined sensory experience, capable of conveying the richness and biodiversity of the Indonesian lands.
Green Coffee Analysis
Grain analysis
Screen:
17 up
Humidity:
12,3 %
Density:
707 g/L
More Info
In the volcanic lands of Bajawa, natural coffee undergoes a slow and meticulous process. After the handpicking of the ripest cherries, the fruits are spread out on bamboo patios, where they dry naturally under the sun for up to four weeks.
During this time, the pulp slowly ferments, infusing the beans with intense sweetness and complex fruity notes. Farmers carefully turn the cherries throughout the process to ensure even drying, until they develop a dark, wrinkled appearance.
Only then is the pulp removed, revealing bluish-golden beans, ready for selection. This method imparts a rich aromatic profile, with floral, fruity, and spicy notes, perfectly balanced by an enveloping sweetness and velvety body. A truly authentic coffee, capturing the full essence of its land.
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