Java Organic Taman Dadar Kayumas RFA

Java Organic Taman Dadar Kayumas RFA

Sold by the Pound

  • $8.25
    Unit price per 

2023 has been a hard year for this region. Excessive rains had dropped production by over 2 million bags and caused prices to go up about 40%. Now El Nino is bringing in dry weather which is threatening the coffee production even more. We are finding this has also impacted the overall quality and cupping/flavor notes. We are not sure when more will arrive.

Flavor notes: butterscotch, dark chocolate, thick clean, sweet tobacco

Javas are excellent coffees for blending with milder Central Americans or Colombians, and of course as a component of the ubiquitous Mocha-Java blend in conjunction with a Yemen or Ethiopian Mocha.

  • Origin: Indonesia
  • Region: Curah Tatal & Kayumas villages located on the Ijen Plateau in Eastern Java, Indonesia
  • Farm: Smallholder farmers from Curah Tatal & Kayumas Villages
  • Variety: Typica
  • Altitude: about 2900 to 5200 feet
  • Process: Wet-hulled, Sun Dried
  • Growing Season:
  • Harvest/Shipping: Harvest May - Sept, Shipments arriving 4th Qtr.
  • Certifications: Organic
  • Landed: Nov 2021

Java Taman Dadar comes from family-owned farms located near the villages of Curah Tatal and Kayumas on the island of Java, Indonesia.

In the 17th Century Java coffee was first cultivated in low lying areas, but by the late 19th Century coffee leaf rust had destroyed production, forcing new coffee cultivation into the highlands where high altitudes and volcanic soil provide perfect growing conditions. Smallholder organic coffee production is atypical of the region which is dominated by large government run coffee estates established by the Dutch in the 18th century.

First developed by early Dutch colonists, Java was one of the first coffee-producing regions outside of East Africa and Arabia. Highly sought-after due to stricter grading standards than those of non-governmental estates, Javas are excellent coffees for blending with milder Central Americans or Colombians, and of course as a component of the ubiquitous Mocha-Java blend in conjunction with a Yemen or Ethiopian Mocha.

The vast majority of coffee production on Java is controlled by the Indonesian government. However, there are smallholder farmers on the Ijen Plateau in eastern Java that operate independently. This Taman Dadar coffee (meaning flower garden), comes from the villages of Curah Tatal and Kayumas. While the government estates practice monocultural farming, the Taman Dadar farmers do intersperse Erythrina, Albizia and Leucaena trees for shade and as a source of food for their livestock, which provide natural fertilizer.

Coffee has been cultivated on the Island of Java since the late 1600’s. At this time, most of the trees in Java were planted in low lying areas, and by the late 1800’s had become infested with coffee rust, a defoliant disease that thrives at lower altitudes. This was extremely detrimental to the quality and volume of coffee coming out of Java for several generations. However, this forced coffee production to thrive in the highlands, where volcanic soil and high altitudes improved the quality.

The most common varietal grown in this area is S 795. Recently, these farmers have been certified Organic by the Control Union, allowing them to receive a premium for their coffee. Taman Dadar coffee is processed using the “wet-hulled” method, which removes the outer skin of the red cherries with a pulping machine. The mucilage-covered parchment is then put into fermentation tanks for 24 – 36 hours. After washing, the clean parchment is sun-dried on bamboo mats for about 8 hours. At this stage, the exporter will buy the wet parchment and hull it before a final drying.

By the way. “Taman Dadar” means flower garden in Javanese and aptly describes the way smallholder coffee is cultivated, colorfully inter-cropped with parkia beans, avocados, erythrina, albizia, and leucaena trees, which produce food for local consumption and shade. Java Taman Dadar is wet-hulled, a uniquely Indonesian processing method in which the coffee parchment is removed before the final drying is completed, producing a hallmark Indonesian flavor.

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