Coffee in region of Kayumas is grown at high elevations, which contributes to its distinctive taste. The coffee beans are harvested by hand and carefully sorted to ensure only the highest quality beans are used. The plantation uses sustainable farming practices and emphasizes environmental conservation.
The presence of sulphur and the acidic conditions of the surrounding area of the volcano makes it ideal for growing coffee. Bondowoso is the only regency that doesn’t have any coastline. Usually, people only know the names of coffees that have been booming such as Sumatra coffee, Toraja coffee, and Flores’ coffee. The original coffee grown on the Bondowoso plantation area tastes extraordinary and has a different aroma from the others. Bondowoso original arabica coffee has a natural mint taste characteristic that other regional do not have.
A popular processing methos in the area, anaerobic natural, is a relatively new processing method that has gained popularity in recent years. In this method, the coffee cherries are first sorted and then placed in sealed containers without oxygen for a certain period of time, usually 24-48 hours. This lack of oxygen creates an anaerobic environment that triggers the fermentation process, which gives the coffee beans their distinct flavor profile.
During the fermentation process, enzymes in the coffee cherries break down the sugars and amino acids in the beans, creating new and complex flavors. The beans are then dried with their mucilage intact, which further enhances their sweetness and fruity notes.
In summary, Java Bondowoso's anaerobic natural coffee is a unique and flavorful coffee that is highly sought after by coffee connoisseurs. Its distinct flavor profile and processing method make it a must-try for anyone who loves coffee with a distinct difference.