Pineapple, jasmine flowers, vanilla and cocoa
An extremely sweet, fruity, and floral coffee with notes of jasmine and vanilla, berries and an exotic touch of pineapple; velvety body with delicate cocoa aftertaste.
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Based on the roasting style of our roasters Andrea and Fabrizio, we suggest two recipes, for espresso and for filter (V60), which you can use as a starting point to emphasise the flavours of this specific batch. You can also enjoy this coffee with other extraction methods, using our suggestions as a starting point to obtain your preferred sensory nuances, to be adjusted according to the grinding level, the water characteristics and the equipment used.
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JYN CGroup
Founded in 2022, JYN Coffee is passionately and consistently dedicated to promoting and spreading the best coffees from the Bajawa region on the Indonesian island of Flores around the world, renowned for the quality and richness of its crops; production focuses on the finest varieties, including the famous Forest Coffee. Each individual harvest is treated with special attention, ensuring that each bean meets the high quality standards imposed.
JYN Coffee firmly believes that coffee production must be compatible with respect for the environment and the well-being of the farming communities involved. For this reason, the company works closely with farmers, promoting sustainable farming practices that protect forests and preserve the ecosystem, encouraging the development of resilient and autonomous communities.
Indonesia
In 1699, during Dutch colonial rule, the VOC (Dutch East India Company) introduced coffee cultivation in the country to counter the Arab monopoly in the trade. Initially present around Batavia, in the 17th century the cultivation area expanded to Sumatra, Bali, Sulawesi and Timor; the VOC controlled the trade from 1725 to 1780. In 1876, coffee rust destroyed many crops leading to the introduction of Robusta coffee in East Java in 1900. In the 1950s, after achieving independence, Java’s plantations were nationalised and revitalised with new Arabica coffee varieties.
Today, most Indonesian coffee is grown by smallholders on small plots, with much organic production and several cooperatives certified for international trade. Indonesia is one of the world’s leading coffee producers due to the climatic conditions, soil variety and fertility. The main production areas are located in Sumatra, Java and Sulawesi, each renowned for unique varieties such as Mandheling, Gayo and Toraja. Indonesian coffee is loved for its rich, earthy and spicy taste, which has conquered the palates of coffee lovers all over the world.
Bajawa
Located on the Indonesian island of Flores, the Bajawa region is a significant area of coffee cultivation and production, carried out by local communities and many small farmers. The plantations are located at altitudes between 1000 and 1500 meters above sea level and benefit from a humid tropical climate with moderate temperatures and abundant rainfall throughout the year. Most of the coffee produced in Bajawa comes from sustainable and traditional farms, managed by families who practice ethical and environmentally friendly farming methods, often organic, thus contributing to the economic and social development of the region. The quality of Bajawa coffee is highly appreciated by coffee lovers for its complex aromatic profile.
S-795
The particular selection S-795, whose acronym derives from “Selection 795”, represents a variety of coffee that derives from the renowned Indian “S-Line”; although not produced in large quantities, it is considered one of the best cultivars in Indonesia, highly appreciated for its extremely refined and complex taste that makes this coffee a rare and sought-after gem in the panorama of high-quality coffee.
The S-795 cultivar was introduced in the 1950s in Indonesia by the Jember research center, as a result of a selection conducted by India Coffee Research, created by crossing the Kent cultivar with S-288, a natural hybrid between Arabica and Liberica coffee from the Indian farm Doobla. This cross has given life to a plant with unique characteristics, which combines the aromatic richness of Arabica with some genetic peculiarities of Liberica, standing out for a very pleasant and harmonious cup, superior to other Indonesian varieties that often show a more robust and less refined genetic component. Although this variety has Liberica genes, a plant with rougher and wilder characteristics, it manages to maintain a soft and refined aromatic profile that gives the coffee elegant and delicate notes that make it particularly sought after among connoisseurs.
Coffee cherries harvesting
The coffee cherries are harvested by hand to ensure the fruit is perfectly ripe and delivered to the washing station for processing on the same day.
Floating
Floating, which consists of immersing the coffee cherries in tanks of water, is carried out within 8 hours of harvesting. At the end of this process, only the sinking fruits will be used for further processing, while the floating cherries will be discarded as they lack the correct cell density or are defective.
Drying
In the volcanic lands of Bajawa the natural coffee is sun-dried on bamboo patios for up to four weeks after manual harvesting. During this period, the pulp ferments slowly, imparting sweetness and intense fruity notes to the beans. The farmers continuously turn the cherries until they become dark and wrinkled.
This slow process ensures the production of uniform beans with a final moisture content ranging between 10% and 12%
Storage and supply chain management
After drying, the coffee cherries are husked and the parchment coffee beans are packed in jute sacks and stored in the warehouse for about 1 month; this process helps to further standardise the moisture content and thus avoid the risk of mould growth during shipping.
Decortication
Once the right degree of moisture has been reached, the parchment is removed from the coffee bean through a roller machine. Afterwards, the coffee is finally placed in jute bags and made ready for shipment.
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