About this coffee

Before he began farming coffee, Pak attended Brawijaya University in the city of Malang, East Java, where he studied agriculture, farming techniques and farm management, as well as business. He then attended the IPB (Institut Pertanian Bogor) / Bogor Farming Institute where he underwent more intensive training in coffee farming.

Initially, Pak was met with little success when he tried to market coffee from Argopuro to local markets; coffee prices were very low at the time, so local farmers in Argopuro chose to plant tobacco or corn instead. Undeterred and determined, Pak explored the markets of bigger cities like Jakarta, where he found roasteries and coffee shops that recognized the potential of coffee from Argopuro and were willing to pay higher prices.

Proper natural processing is very challenging given the extreme level of humidity in the region; it takes an astounding amount of effort and skill to ensure consistency and quality through strict quality controls. The end result, however, is an incredibly expressive, juicy, floral yet clean profile.

In this labor intensive, special anaerobic process, cherries are fermented in a low-oxygen environment in sealed drums for 7 days. Afterward, the cherries are dried on raised beds for 15 days and are stirred once every hour. Finally, cherries are patio dried for an additional 10 days. The result is one of the most unique coffees we’ve ever tasted from Indonesia. We’re sure you’re going to fall in love with this coffee over and over again.