Cijapati Garut, West Java Natural coffees from Java are not especially common. Historically, natural coffees came from dry, arid regions, where water is scarce. Traditionally, coffee is washed in Java — a common technique in tropical areas with abundant water. This was before many producers in Java transitioned to wet-hulled to meet demand created by neighboring Sumatra. This lot comes from a collection of small farmers in Garut Regency, West Java, and coffee varietals include Catimor and Typica, which are grown in volcanic loam soil at an altitude of around 4,000 feet. Besides the novelty of this process for the region, one sip and you’ll really see why we’re so excited about this one. Java Garut Natural offers a complex cup, with flavors of passion fruit, kiwi, papaya, and sugarcane.