This coffee is processed by Wildan Mustofa and his wife Atieq at their washing station on Frinsa Estate in Java, Indonesia. Grown at 1400 meters altitude, it features varieties including Ateng Super, P88, Borbor, Andungsar, Sigarar Utang, and Lini S-795. The coffee undergoes an Extended Fermentation Honey Rhizopus process: beans are first washed, fermented with lactobacillus in a tank for 2-3 days, depulped, then dried with fruit mucilage for 2-3 days. Rhizopus is added in the afternoon, and the parchment is covered to ferment for another 36 hours, followed by 7-10 days of further drying. Flavor profile includes cherry, cranberry, mango, and dark honey with long, sweet aftertaste, herbal tones, and structured caramel sweetness.
Established in 2011 in Ålesund, JACU is named after a bird known for selecting only the best coffee berries, a philosophy that guides their sourcing of high-quality, traceable beans.
