In the cup, you’ll find balanced notes of rich tobacco, raisin, and a sweet brown sugar finish.

Indonesia is one of many incredible coffee-producing origins in Southeast Asia. Since Indonesia is composed of over 17,000 islands, we've found that there are always more incredible coffee out there to explore. Over the years, we’ve utilized a great number of Sumatran coffees, primarily the Kerinci Honey process and the ever-popular natural process coffees that we’ve typically offered as single origins. But earlier this year when we featured a natural process coffee from Bali, we began to look out for coffees from Java to find a single origin offering we could share with our community. Typically, in most origins around the world, the washed process is favored by producers due to consistency and the lower risk for mold or pathogen contamination during processing and transport, but the traditional processing methods of Indonesian coffees are distinctly different, which is one of the many things that makes their coffees so interesting and dynamic. Typically, the country is known for their wet and dry hulled coffee processing, methods that are often done by hand at sorting mills directly after harvest and transport. Yet, coffees processed with this method can have a polarizing effect in the industry, as some prefer the consistent, mellow, and leathery flavor notes that wet and dry hulled process impart when compared to the funkier and dynamic notes that are imparted by a fruit dried natural or a true honey process. When we found this coffee from the Tenjolaya Ciwidey region of West Java, we were pleased to be able to offer a washed coffee, an exceedingly rare novelty of the region. This lot was produced by smallholder farmers in the Javanese highlands, and is a blend of Catimor, Tim-Tim, and Lini-S, grown at an average elevation of 1450masl.