We recommend roasting green coffee beans before use.
JAMPIT coffee farm is surrounded by volcanoes and green forests at an altitude of 1100 - 1600 m above sea level. The harvest takes place in the period from May to September. During this season, the workforce will increase to about 3,000 people - most of whom are hired extra from the surrounding nine villages. Due to the high quality and premium price, these employees are remunerated in excess of the national minimum wage.
The taste of this coffee is chocolate-almond with minimal acidity.
After harvesting, the husk and part of the pulp are removed from the coffee beans. The grains are then placed in large containers with water for the necessary fermentation. The coffee is then washed to completely remove the pulp. The grains are poured into water channels with water, where they are divided on the basis of density into higher quality (they fall to the bottom) and lower quality (they float on the surface). Finally, the coffee is allowed to dry in the sun or in dryers. This method is financially demanding, because it has high demands on the supply of drinking water, as well as the provision of machines for pulp removal, fermentation vessels, or the construction of water channels.
The beginning of the coffee industry in Indonesia
It originated on the shores of Java in 1699. Although native farmers from the island of Java were the first growers of Arabica coffee in this archipelago. Soon after, coffee cultivation spread throughout the province of Indonesia. In 1712, the first bag of green coffee was exported to Amsterdam. Over the years, exports have grown rapidly, giving coffee from Indonesia a good reputation.