Bajawa Forest Coffee - Wet Hulled
-> 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
The Wet-Hulled opens with a full-bodied, creamy texture, rich and persistent. The acidity is low, while the first notes reveal tobacco and spices, with hints of nutmeg and black pepper. The sweetness is reminiscent of molasses and raw caramel, balanced by a deep dark cocoa undertone. The finish is long and enveloping, with lingering echoes of dark chocolate and exotic spices. An intense, wild coffee that tells the story of the strength of its land.
Green Coffee Analysis
Grain analysis
Screen:
17 up
Humidity:
11,6 %
Density:
715 g/L
More Info
The Wet-Hulled process begins immediately after the coffee cherries are harvested and pulped within a few hours. The beans, still coated in mucilage, are then left to ferment for a few hours or overnight, softening the remaining pulp. After this brief period, they are partially washed to remove some of the mucilage, but not entirely, retaining a much higher moisture content compared to other methods.
The coffee is then only partially dried, reaching a moisture level of 30-50%, before undergoing a unique step: the parchment layer is removed while the bean is still wet—a key distinction from other processes. Finally, the beans are further dried until they reach the ideal commercial moisture level. While different from the Fully Washed method, this process imparts a full body and a rich, complex flavor profile, making Wet-Hulled coffee truly distinctive.
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