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.

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 have substantially increased the production of this process and plan to make it a regular export coffee in 2023.

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

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 2023.

Score: 85.5 points +/- 0.5 from COE and multiple independent Q-graders
Notes: Sugar/sweet, honey, cherry, apple, green tea, dried fruits, full/heavy body.

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 keep the time within reasonable limits to prevent funky ferment flavors (of the many cupping scores we have received back it has never received a deduction on ‘Clean Cup’).  It then spends 3-4 weeks on raised drying beds.  In 2020 this placed 2nd overall in Indonesia Coffee Exporters Association (AEKI) competition and in 2021 was a Cup of Excellence National Winner going for over $20/lb at auction.

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

Score: 87 points +/- 0.5 from COE and multiple independent Q-graders
Notes: Blackcurrant, lychee, chocolate, floral, stone fruits, apple, sweet/sugar.