All our coffees are Typica family Arabica purchased 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.

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, in 2022 we hope to increase the quantity and make it available in the US and Europe.

Score: 85 points +/- 0.5 from multiple independent Q-graders

Wine Yeast Red Honey

We inoculate this coffee with a wine yeast for an extended (anaerobic) 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.

This has been our primary coffee since our beginning and is sold in Indonesia and USA, and potentially in Europe as well starting in 2022.

Score: 85.5 points +/- 0.5 from COE and multiple independent Q-graders

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.  It then spends 3-4 weeks on raised drying beds.  In 2020 this placed 2nd overall in Indonesia 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

Post Drying

After their fermentations and drying, all our coffees spend 30 days resting in climate controlled storage to equalize the moisture and stabilize the cellular walls, then they are hulled to expose the green bean, double hand-sorted to remove defects, and packaged in Grain Pro hermetic bags.