Indonesia

This coffee delivers a rich, sugar driven profile with a dense, satisfying body. It opens with dark caramel and brown sugar, deepening into notes of molasses, honey, and toasted barley malt. Rather than bright fruit, the cup leans structured and herbal, with a gentle tea like quality that carries through to a bittersweet finish of cocoa and dark chocolate. Shaped by the anaerobic process, the cup is dense and grounded, finishing long with a warm, lingering sweetness. Process Method: Anaerobic Fermentation, then Honey Process Region: Gambung Pangkalan, West Java Altitude: 1,400–1,700 MASL Cultivar: Ateng, Typica Key Notes: Caramel, Honey, Dark Chocolate