Cupping Notes: Very nice interplay of bittersweetness and bracing bright notes that give this coffee a well-structured feel. Notes of dark chocolate, zested orange, chocolate malted grains, and heavy body. Good for espresso. Region: Mekarsari, Bandung Regency, West Java Processing: Wet Process (Washed) Drying Method: Patio Sun-Dried Variety: Ateng, Typica Altitude: ~1300-1600 masl Certification: Farm Gate Farm Description: This coffee comes from a group of farmers in Mekarsari village, which lies east of Ciwidey along the Mount Tilu pass. We were introduced to their coffee by way of a mill we buy from in the nearby village Gambung who were approached about handling the process and export of Mekarsari coffee. This year the group managed the wet milling themselves, delivering their partially-processed wet parchment to the mill (coffee that's been processed down to the parchment layer and seed, but not fully dried). Next year, they plan to delivery ripe cherry so that the milling process can be managed start to finish in Gambung. We haven't visited Mekarsari, but know that altitude ranges from 1300 to 1600 meters above sea level, and growing Ateng and Typica, which is typical for the region. They also register all of their farmers which means every coffee delivered can be traced back to the farm. Description from Coffee Shrub.