Description

Discover an exceptional coffee from Java’s volcanic highlands, combining two innovative processing techniques: black honey and anaerobic fermentation for a uniquely complex and sweet cup.

Key Features and Benefits

• Grown at 1,400 to 1,700 meters elevation in West Java’s Rancabali and Puncak Sirna regions.

• Made from disease-resistant Ateng varietals cultivated by smallholder farms.

• Black honey process leaves a sticky mucilage layer on the beans during drying for rich sweetness and fuller body.

• Anaerobic fermentation takes place in sealed oxygen-free tanks, enhancing fruity and floral complexity.

• Light roast with a discharge just outside of the 1st crack preserves vibrant tropical fruit and delicate spice notes.

• Perfect for filter brewing or lighter espresso styles delivering a refined and juicy coffee experience.

Tasting Notes

• Bright tropical fruits and berries with sweet caramel, dark chocolate, plum, vanilla, and clove nuances.

• Smooth, lively finish with layered complexity and luscious sweetness.

Additional Information

• Processing: Black Honey and Anaerobic Fermentation

• Roast Level: Light