Malabar was crowned as one of Tanamera Coffee’s best origins after its excellence over various other coffee origins at the prestigious Melbourne International Coffee Expo (MICE) 2016, where Tanamera’s Malabar received the Gold Award from the Royal Agricultural Society of Victoria (RSAV) Pour-Over Single Origin category.
The name “Malabar” belongs to a volcanic mountain top on Mount Malabar in Priangan, West Java. Malabar is located 1,400 – 1,800 meters above sea level, the height that hands the advantage to the quality of the beans planted, cultivated, and produced in the area.
Tanamera Coffee provides post-harvest education, where local farmers are provided the training of both wet and dry (natural and honey) processing. Wet processing, also known as washed processing, is implemented by peeling coffee cod, which is then followed by washing to eliminate the pulp. Other than accelerating the drying of the beans, wet process also results in a milder and cleaner taste.
The post-harvest processing influences the taste and aroma of Malabar, resulting in a tropical fruit sensation, sweet but also floral. It is to be underlined that the two processing, wet and dry, result in a different coffee taste.