Description
Discover an exceptional coffee from Javaโs volcanic highlands, combining two innovative processing techniques: black honey and anaerobic fermentation for a uniquely complex and sweet cup.
Key Features and Benefits
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Grown at 1,400 to 1,700 meters elevation in West Javaโs Rancabali and Puncak Sirna regions.
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Made from disease-resistant Ateng varietals cultivated by smallholder farms.
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Black honey process leaves a sticky mucilage layer on the beans during drying for rich sweetness and fuller body.
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Anaerobic fermentation takes place in sealed oxygen-free tanks, enhancing fruity and floral complexity.
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Light roast with a discharge just outside of the 1st crack preserves vibrant tropical fruit and delicate spice notes.
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Perfect for filter brewing or lighter espresso styles delivering a refined and juicy coffee experience.
Tasting Notes
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Bright tropical fruits and berries with sweet caramel, dark chocolate, plum, vanilla, and clove nuances.
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Smooth, lively finish with layered complexity and luscious sweetness.
Additional Information
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Processing: Black Honey and Anaerobic Fermentation
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Roast Level: Light
