All our coffees are Arabica of the Typica family (Typica and Lini-S) which we purchase as ripe cherry from small-holder farmers. We have developed 3 different fermentations that fit our production environment and produce results we are proud to share. After fermentation and drying, all our coffees are rested minimum 30 days in climate controlled room, dry hulled, double hand-sorted, then packaged in GrainPro.

Anaerobic Natural

These ripe cherries undergo an extended fermentation sealed in anaerobic conditions (low/no oxygen) which significantly amplifies the fruit characteristics, but we are cautious to control the fermentation preventing progression to “funky”.  After the extended fermentation this coffee then spends 3-4 weeks on raised drying beds.

This coffee is very special and difficult to produce at large volumes, so supply will remain very limited for the foreseeable future.


  • 2020 2nd Place Indonesian Coffee Export Association 12th annual green coffee competition
  • 2021 Cup Of Excellence National Winner, 86.77 cup score, $20/lb at auction
  • 2022 1st Place Indonesian Coffee Export Association 14th annual green coffee competition
  • 2022 Cup Of Excellence National Winner, 86.12 cup score
  • 2023 Cup Of Excellence National Winner, 86.38 cup score

Score: 87 points +/- 1.0 from COE and multiple independent Q-graders
Notes: Blackcurrant, lychee, chocolate, floral, stone fruits, apple, sweet/sugar.

Wine Yeast Red Honey

We inoculate this coffee with a wine yeast for an extended fermentation, which we find in blind tasting to create a cleaner, sweeter cup, and contributes to excellent batch to batch and even year to year consistency.  After fermentation this coffee goes to the drying beds with the sticky mucilage remaining on the seed which dries on the raised beds to a beautiful red hue over the course of 8-14 days.

(For several years we have called this exact coffee ‘Anaerobic Red Honey’, however we are beginning to shift away from that naming.  Although we do an anaerobic fermentation step, we have observed that people buying ‘anaerobic’ coffees are often expecting intense fermentation flavors, which is not the case with this coffee. You are welcome to continue using that naming if you prefer it.)

This has been our primary coffee since our beginning and has been sold in Indonesia and USA since 2019. We are hoping to expand export of this coffee to Europe in future years when we hope production to catch up with current demand.


  • 2022 Cup Of Excellence National Winner, 86.85 cup score
    • (the only time we have entered this coffee to competition)

Score: 86 points +/- 1.0 from COE and multiple independent Q-graders
Notes: Sugar/sweet, honey, cherry, apple, green tea, dried fruits, full/heavy body.

Lactic Full Wash

We promote the growth of Lactic Acid Bacteria in the wet fermentation of this coffee, which we find in blind tasting to contribute body, subtle fruit notes, and exceptional shelf life. After a 36 hour fermentation it is washed and sent out to the raised drying beds for 6-10 days.

In 2021 this was produced in limited quantity sold only in Indonesia, we are loving the result and in 2022 substantially increased the production of this process.  We are interested in making this a regular export coffee starting in 2024.

Score: 85 points +/- 0.5 from multiple independent Q-graders
Notes: Cherry, berry, milk chocolate, yoghurt, sweet, silky, smooth