Java Baron Robusta Wet Hulled - 34115 - SPOT SHANGHAI

Tuk Bandung estate is located in the Temanggung Regency, about 80 kilometers from Central Java’s capital city of Semarang, within a volcanic triangle created by the surrounding Sindoro, Ungaran, and Sumbing volcanoes. Originally founded by the Dutch prior to the second World War, the estate would be turned fully over to the newly-sovereign Indonesian national government in 1956, and then, six years later, to PT. Redjodadi, a sister company of PT. Indokom Citra Persada, with whom Royal has been conducting business since its very first year as an importer.

Tuk Bandung covers 160 hectares of robusta and liberica production heavily shaded by local albizia tree varieties. The immediate region is dense with coffee production: 12,000 hectares are dedicated to coffee, almost entirely smallholder-owned. Tuk Bandung’s capacity for expert and secure processing and storage allows them to be a consolidation point for the many of these surrounding smallholders. Tuk Bandung purchases and processes local smallholder cherry that meets the estate’s strict standards for cherry ripeness, freshness and consistency, in addition to the coffee grown by the estate.

Wet-hulled coffee of course undergoes a uniquely early milling step that contributes to the viscous, earthy-sweet character of many of Indonesia’s most famous profiles, arabica and robusta varieties alike. At Tuk Bandung estate, cherry is depulped and fermented for 16-18 hours, and then washed. In this climate wet parchment requires about 2 days to skin-dry, after which the coffee is hulled, still at 35% moisture. Once wet-hulled the naked coffee seeds continue to sun-dry until complete, usually another few days, after which they are stored in the warehouses of PT. Indokom Citra Persada, in East Java, to await export.