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Producer - JB Coffee
Origin - Indonesia
Process - Washed Anaerobic
Varietal - Typica, Kartika, Line S
Flavour Notes - vibrant, intense, palm violets, fist full of Gummies
Best for: Filter + Espresso
roast level: Very Light
FARM
Nestled on the volcanic slopes of Mount Prau in Central Java, this nano lot reflects JB Coffee’s focus on terroir and precision processing. The region’s cool mountain climate, fertile volcanic soils, and significant day-to-night temperature shifts create ideal conditions for slow cherry maturation. This extended ripening period encourages the gradual development of sugars and organic acids, contributing to vibrant fruit character, refined acidity, and delicate sweetness.
Best of Prau (B.O.P.) is not a single-farm lot, but a carefully selected nano lot made from the finest harvests of JB Coffee’s partner farmers around Mount Prau. Cherries are hand-selected at peak ripeness, followed by density sorting and flotation to ensure a consistent starting point for fermentation.
PROCESS
The coffee undergoes JB Coffee’s double-stage washed fermentation protocol using a triple brewer’s yeast culture. The first stage is a controlled whole-cherry fermentation, where three complementary yeast strains are introduced in calibrated ratios. This encourages sugar metabolism and the development of aromatic precursors while maintaining precise control over microbial activity.
After depulping, the parchment enters a second submerged wet fermentation, with temperature, pH, and fermentation time closely monitored. This stage further refines acidity and sweetness while preserving the delicate characteristics of the Mount Prau terroir.
Producer - JB Coffee
Origin - Indonesia
Process - Washed Anaerobic
Varietal - Typica, Kartika, Line S
Flavour Notes - vibrant, intense, palm violets, fist full of Gummies
Best for: Filter + Espresso
roast level: Very Light
FARM
Nestled on the volcanic slopes of Mount Prau in Central Java, this nano lot reflects JB Coffee’s focus on terroir and precision processing. The region’s cool mountain climate, fertile volcanic soils, and significant day-to-night temperature shifts create ideal conditions for slow cherry maturation. This extended ripening period encourages the gradual development of sugars and organic acids, contributing to vibrant fruit character, refined acidity, and delicate sweetness.
Best of Prau (B.O.P.) is not a single-farm lot, but a carefully selected nano lot made from the finest harvests of JB Coffee’s partner farmers around Mount Prau. Cherries are hand-selected at peak ripeness, followed by density sorting and flotation to ensure a consistent starting point for fermentation.
PROCESS
The coffee undergoes JB Coffee’s double-stage washed fermentation protocol using a triple brewer’s yeast culture. The first stage is a controlled whole-cherry fermentation, where three complementary yeast strains are introduced in calibrated ratios. This encourages sugar metabolism and the development of aromatic precursors while maintaining precise control over microbial activity.
After depulping, the parchment enters a second submerged wet fermentation, with temperature, pH, and fermentation time closely monitored. This stage further refines acidity and sweetness while preserving the delicate characteristics of the Mount Prau terroir.
