Java Riunggunung Estate - Anaerobic

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Bet you've never tasted a coffee from Java like this one. 

An intense exotic flavor profile definitely applies here and is not at all your typical Indonesian.  Coffees from this area are known for their more earthy, savory and herbaceous flavor profiles. This is in large part due to the more common 'wet-hulled' processing in Indonesia.  However, this low oxygen naturally processed coffee yields a bright, intense, flavor packed, fruity coffee.   The Riunggunung Estate is a 10 hectare from located near Bandung in Indonesia's West Java. It has a dedicated program for its highest-grown coffees, such as this lot. The owner of Riunggunung explained that this section of the farm experiences rather cold temperatures at night, which causes slight stress to the coffee plants, resulting in a positive impact on the flavor profile of the coffees produced from them.

The Java Riunggunung is part of one of our importer's "Aces" offerings.  They describe the aces program as the following:

"We’ve always been on the lookout for the best coffees in the world, but every once in a while we hit a cup in our sensory lab that makes us stop in our tracks and shout, “Wow!”  Since we generally taste a lot of good coffee on the daily, and even taste really great coffee regularly, it takes something extra special to force a “Wow!,” and for that reason we wanted to create a super special way to share these coffees with our customers.

We realized there’s nothing luckier than drawing a couple Aces at the poker table, and we feel that way at the cupping table, too, so in 2013 we created our Aces program to break up and blast out these show-stopping micro-microlots in a way that is a little bit fun and a little bit frenzied—just like we are when someone shouts that “Wow!”


"Aced" dry processed stunner from the Ruinggunung estate.  The intense cup expressly indicates all the love that went into this coffee.  Tart cherry, winey fruit notes, fragrant florals, copious berry and deep chocolate.

Region: Pangalengan, Bandung, West Java
Producers: Riunggunung Estate
Altitude: 1600–1650 M
Varieties: Andungsari, Bor Bor, Kopyoi, Lini S795, Sigarauntang, Timor Hybrid
Processing: Anaerobic Natural
Certification: Aces Program

"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.

In this case, we see a perfect scenario of factors that contribute to an exceptional coffee.

 For this lot, only the ripest cherries are selected and promptly floated and washed in clean, spring water. Once the perfect selection is 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.  The final process of hand-sorting is achieved with the help of the staff at the dry mill and the coffee is then bagged and prepped for distribution."

Quote by cafe imports