𝗜𝗡𝗗𝗢𝗡𝗘𝗦𝗜𝗘 - Java Sunda

caramel · épice · agrumes et cacao · yuzu

Currency not read

We hold a price for this coffee but never read which currency the shop quotes it in, so we will not put a figure to it. That is our gap, not the roaster's, and their own page has it.

Traced to a region

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How it sits among honey coffees

How often roasters use each flavour family to describe honey coffees: 205 of 289 carry notes. The dashed outline is the whole catalogue. These are the roasters’ own words, grouped — not our tasting, and not a measurement.

Arbol Torrefacteur describe this coffee as caramel and sweet, chocolate, citrus. The filled shape is how often roasters use each family across honey coffees; the rings on the rim are this coffee’s own.

Every family the roaster names is a common one for honey coffees, so this reads as a typical example rather than an outlier.

The roasters’ own words, grouped — not our tasting, and not a measurement. We have not tasted this coffee. All honey coffees

What the roaster says about where it came from

Region

Java

Process

honey

Variety

Catimor, Typica

Altitude

1200 m

Not stated

country, farm or estate, producer, harvest, lot, importer, price paid to the producer

We report what the roaster publishes and we have not checked any of it independently. A fact nobody publishes is not a fault of the coffee: almost no roaster in the UK states an importer or the price paid to the producer.

Where each fact came from

Altitude, lowest

“Coopérative : Klasik beans Altitude : 1200m - 1500m Espèce : arabica Variété : Typica, Catimor, Line S Récolte : Mai à septembre Process : Honey Séchage : Lits de séchage Terroir : Ce café est cultivé sur les terres fertiles de Sunda, à l’ouest de l’île de Java.” the roaster’s page (opens in a new tab)

Species

Variety

Flavour families

“Notes : caramel, épice, agrumes et cacao Une richesse aromatique accessible à tous : Un nez gourmand (praliné, fruits à coque, chocolat).” the roaster’s page (opens in a new tab)

Region

Processing

“Le honey process développe une complexité aromatique et une texture soyeuse qui vous donnera envie d’y revenir !” the roaster’s page (opens in a new tab)

Tasting notes

“Notes : caramel, épice, agrumes et cacao Une richesse aromatique accessible à tous : Un nez gourmand (praliné, fruits à coque, chocolat).” the roaster’s page (opens in a new tab)

Taken from the roaster’s own pages, and nothing here has been verified by us or by an independent body. What we store is a passage of page text cut around the fact, so one shown with an ellipsis is a passage we cannot see the start or the end of; only the fully quoted ones are complete sentences.