Kingfisher Espresso

The Javan Kingfisher art on the bag is a nod to the Anaerobic Natural Processed Java from the Riunggunung Estate that forms the core of the blend. In order to truly elevate the espresso extraction, we also added Natural Panama Geisha, Natural Ethiopian, and a rich chocolatey Brazillian Anaerobic Natural.

The Riunggunung Estate is a 10-hectare farm with 9 hectares planted in a selection of different varieties that are commonly found in Java. This lot is from the highest point of the estate, elevation wise. This section of the farm not only develops the most nuanced flavor profile for the coffee, but it is also a somewhat dangerous place for the plants: On very cold evenings it can potentially frost over, which can devastate production. The stress, however, is part of what contributes to the beauty of the flavor in the cup.

For this lot, only the ripest cherries are selected and promptly floated and washed in clean, spring water. Once sorted, cherries are placed into a plastic, air-tight container, and lactobacillus is added to the tanks, mixed, and set to ferment for an extended period of three days. Once the fermentation is complete, the cherries are promptly moved to raised beds for an average period of 18-21 days and dried as naturals. During this time, the cherries are moved consistently to ensure an even drying process across the entirety of the microlot. After the drying process is complete, the coffee is hulled, removing the dried cherry and then milled to remove the parchment and sort by size, density, and color.