Giling Basah is a processing method that is unique to Indonesia. Rarely is it done with as much care and precision as this lot from Klasik Beans.

It was developed as a means to dry coffee seeds to the required range of 9-13% moisture. In the wet and humid conditions of many parts of Indonesia, coffee just does not dry. Rather it rots and get moldy, the relative humidity in the air is just too high.

The process involves de-pulping the coffee and then removing the parchment surrounding each seed at 30% humidity (for every other coffee in the world, this is done at between 9-13%). The fully exposed seeds then have one layer less to retard the drying process. So Giling Basah is basically "seed dried" coffee.

Most Giling Basah processed coffees taste like mushroom, earthy and the forest floor. This lot has a lovely delicate herbal character and a slightly sweet cedar wood note on the finish. A great opportunity to taste an expertly done authentic and unique part of the coffee world.

Company : Klasik Beans

Producers : 1000 individual producers

Region : Java

Zone : Sunda

Species : Arabica

Varieties : Catimor, Line S, Typica

Process : Giling Basah (seed dried)

Drying : Greenhouse

Altitude : 1,200 - 1,500m

Type of harvest : Manual

Green coffee moisture at time of purchase : 10%

FOB price : 7,60€ / kg

The cooperative KLASSIK BEANS

All our Java coffees comes from Sunda, the best and oldest terroir on the island (Western Java). The Sundanais are the second biggest ethnic group in Indonesia.
This coffee, which is a European exclusive, is produced by Klasik Beans who who take pride in their ecological and human commitment and the quality of coffee. Klasik Beans is a cooperative founded in 2008 by a group of producers in Puntang (Java). This small cooperative shares a very similar philosophy to Belco, from a quality, human and environmental point of view. The cooperative's aim is to preserve Indonesian cultural heritage through the creation of sustainable, organic and fair trade coffees. Production must adhere to good farming practices (today production is almost organic and totally under shade).
In Java, Klasik Beans is a smooth operating organisation which more than 1000 members who transport their coffees to their five wet mills (Pacet, Puntang, Garut, Ciwidey and Cimenyan). These facilities allow them to take full control of the entire production of their lots, from receiving the beans to processing. They can carry out all types of processing: semi-washed, fully washed, natural, honey and wet hulled.
This coffee is a blend of typica, line S and catimor, grown exclusively under shade of a range of different trees (pine, eucalyptus, avocado and erythrina). This coffee was prepared using 5 different processes: semi-washed, fully washed, natural, honey and wet hulled. This particular lot is a wet hulled process.

The terroir Sunda

Indonesia, a country the size of Europe, stretches over 5000 km from east to west. The great wealth of terroirs and the great variety of preparations make this origin exceptional and extremely rich in terms of cup profiles. In this great diversity, we are fortunate to have Klasik Beans as a partner. A pioneer in the production of speciality coffees, this cooperative approaches the world of coffee with a philosophy, thanks to the vision of its founder, Eko. Klasik Beans' philosophy is to provide farmers with the means to produce high quality coffees while respecting the relationships between man and man, man and the environment, and man and his ancestral traditions. This is combined with flawless organisation, technological knowledge, agricultural skills and preparation methods, all shared by the whole community.

The region Java

The diversity of Indonesian profiles is impressive. Imagine a territory larger than Europe, an agroforestry culture, a wide variety of preparations and a dry or wet harvest: this is the incredible diversity of this country.

Java, also known as 'the spice island', is an Indonesian island located between Sumatra and Bali. It is the fourth largest island in Indonesia and home to more than half of the country's population.

Java coffee is grown mainly on the slopes of the Bandung volcano on the Ijen plateau, at the eastern end of the island, at an altitude of over 1,400 metres.

This volcanic terroir is home to 5 large estates established under Dutch colonial rule: Blawan, Jampit, Pancoer, Kayumas and Tugosari, covering more than 4,000 hectares.

Filter brewing
Brewing ratio 1:16
15g ground coffee
240g water (between 92-99°c depending on brewing device)