Indonesia Ijen - Nat. Anaerobic

Variety: Komasti, Andungsari, Bourbon, Kartika, Abyssinia

Process: Natural Anaerobic

Region: Mount Ijen

Altitude: 1500 meters above sea level

Tasting notes: black cherry, date, vinous

Producer information:

The Ijen Highlands in East Java produce specialty coffee with exceptional character. On the mineral-rich volcanic slopes of Mount Ijen, generations of farmers have cultivated traditional coffee varieties. The unique terroir and artisanal processing result in green beans of exceptional quality.

Farmers cultivate a diverse variety of trees, including Typica, S795, Andungsari, and other prized varieties. They harvest the coffee by hand, selecting only the ripest red cherries. The fresh cherry harvest is then transported to the wet mill in the village of Botolinggo.

In the wet mill, the cherries first undergo thorough washing and density sorting in water channels. Skilled workers manually inspect and remove any defects. Only the highest-quality cherries continue processing.

The selected cherries are placed in the sun to dry slowly for 11 to 13 days. Frequent turning ensures even drying until an optimal moisture level is reached. The dried cherries are sent to the drying mill in Driyorejo.

Here, the outer parchment is removed from the dried cherry. The green beans undergo pneumatic and manual sorting to eliminate any defects. They are also graded by size using sieves. Only the largest and most uniform green beans are selected for export.

The result is a green coffee of exemplary quality, reflecting the distinctive terroir of the Ijen Highlands and the generations of agricultural expertise that produced it.