Wanoja Avisani Yellow Caturra
Yellow Caturra · anaerobic natural
Sold outtropical · soft citrus · caramel
Sold out
Bag size · whole beanIn season now
- Roasted in BSD City
- Rest 7 days from roast
An anaerobic natural Yellow Caturra from Wanoja, the producer group Hj. Eti Sumiati started on Mount Kamojang, West Java, in 2012. The cherries ferment in sealed containers, without air, then dry whole.
Caturra is a compact natural mutation of Bourbon, found in Brazil in the 1910s. In Yellow Caturra the ripe cherries are yellow, not red. We roast it light, for filter.
Details
- Producer: Wanoja Coffee · Hj. Eti Sumiati
- Place: Kamojang, Bandung, West Java
- Altitude: 1,500–1,700 m
- Variety: Yellow Caturra
- Process: Anaerobic natural
- Roast: light, for filter
Each fact, and who it comes from.
Give it a week, then follow it.
A light roast keeps releasing carbon dioxide for days after roasting; brewed too early, it extracts unevenly and tastes muted. Give it at least seven days from roasting. After that it keeps changing from one day to the next, and following it through the bag is part of the pleasure.
The recipe we pour.
V60 17 g → 250 g at 88–90 °C · espresso 1:2–2.5 · milk 1:1.5–2
Wanoja
Wanoja is Sundanese for woman. Hj. Eti Sumiati started the producer group on Mount Kamojang in June 2012 with women only; men have since joined. Its members farm former volcanic land at 1,500 to 1,700 m.