West Java
West Java, Cikajang is surrounded by cool mountain air, fertile volcanic soils, and landscapes shaped by the foothills of West Java’s volcanic mountains. The combination of elevation, cool temperatures, and volcanic soil allows the cherries to develop slowly, creating coffees with clean acidity, sweetness, aromatic complexity, and a refined body.
Selected Indonesian CoffeeKarakter yang lahir
dari tanah Cikajang
The Natural Anaerobic Journey
It begins with the ripest cherries, carefully selected at the peak of their sweetness. Instead of immediately removing the fruit, the cherries are placed in a sealed environment, where limited oxygen allows fermentation to unfold slowly and naturally.
Inside this controlled environment, time, fruit sugars, and microorganisms work together, creating layers of aroma and flavor within the coffee.
The cherries are then laid out to dry whole, allowing the character developed during fermentation to settle and evolve. What emerges is a more expressive cup — rich in fruit, layered in sweetness, vibrant in acidity, and full of aromatic complexity.