200g pack whole bean with roast date ship within 24 hours
Upcoming roast to order ship within 1-3 working days
100% specialty arabica coffee beans only
Our coffee beans are at their peak 1 to 2 weeks after roasting

About this coffee :

We have been working with the folks from Banjarnegara since 2020 in the middle of the global pandemic. They are a farmers' group operating around the Kalibening highlands and work with local residents to gather cherries. All of the cherries are processed together every day in one area.

This particular lot is anaerobic honey processed. Anaerobic honey is a processing style in which the beans are dried with mucilage, a sticky layer underneath the fruit pulp and has the same texture as honey. Anaerobic honey undergoes fermentation first with the whole cherries from freshly picked ripe cherries and floated cherries for a few days with inoculant, in this case, Klebsiella & Pichia. After the fermentation reached our target pH, they were then pulped from the fruits, leaving the mucilage with the beans as much as possible.

The beans with the mucilage are then dried on raised beds to allow air to flow around the fruit and offer a more even drying process for about 2-3 weeks while the beans are turned or raked during the drying process. Once the parchments are completely dry, they are then sent out for hulling to remove the coffee bean from the parchment and then off to the dry milling process to sort the beans based on weight, size, and colour.

We came across Bright Java for the first time at a cupping session at an Indonesian export trade show in 2019. There were about 40 coffees on the table, and their coffees were a standout among others. We then got in touch with Troy and planned for the 2020 harvest. Together we processed coffees from 3 regions- Tosoro Village in Merbabu, with around 30 families looking after the coffees and Banyuwangi where the elevations go as high as 1600 MASL.

This coffee makes a clean & smooth cuppa, with the juiciness of clementine & lemongrass notes, syrupy texture & layering flavours as it cools, with hints of macadamia finish. 

About Pucuk:

“Pucuk” means the tip of a tea leaf in Sanskrit. This taste profile includes tea-like elegance with calmer fruit notes.  

We were able to achieve this through the combination of yeast, bacteria & fungi-based inoculants as well as utilizing the honey method processing style.

About Catur Coffee Company:

Founded by Indonesian barista champion Mikael Jasin, Catur Coffee's vision is to be Agents of Change in the Indonesian coffee industry, serving as a platform for Indonesian coffee on the global stage. They take pride in producing and sourcing consistent coffee at a great price point, building value using innovative processing techniques, working with microbiologists to produce proprietary fermentation precursor inoculants and harvest maximization techniques. Catur is proud to showcase the change they have helped make in the Indonesian coffee industry and is excited to share it with the world.

Brewing Recipe :