Karana, Bali Batukaang

Karana are local thought leaders in coffee fermentation techniques. Together we refined some of our processing methods with the 2022 harvest.

 
For our washed BUMI Batukaang #04 we shifted the fermentation from a wet to dry fermentation, which reduced the water consumption by at least 25%. This coffee has delicate Pomelo citrus notes paired with hot chocolate and brown sugar finish. It's a great, versatile coffee.
 
Our anaerobic natural coffees from Karana have been bestsellers from day one. This KAMALA Batukaang #01 is a concoction of cocoa nibs, black grapes, and lemon curd. If you prefer white wine and mandarin, try our KAMALA Batukaang #04.

Sunny Coffee, Loa West Java

This is the first harvest we’ve collaborated with Sunny Coffee, a group of farmers, passionate roasters, baristas, and coffee processors.
 
The coffees are grown around Loa (1,400-1,800 MASL) spread across a 3,000 ha agroforestry system, which allows farmers to adapt to the recently experienced climate change and build economic resilience whilst preserving the local ecosystem.
 
For our micro lots we only processed their Typica harvest.
 
The coffees are super delicate fruit infusions. Expect a clean cup with lingering herbal (SENJA Loa #01) and matcha tea (KAMALA Loa #34SK) notes.

Java Halu Coffee, Halu Mountain West Java

What started off as a simple hobby of simply enjoying coffee in the morning has become a sizeable farming and processing centre.
 
Teh Rani decided to plant and process coffee on her own farm while training as certified Q Grader and Q Processor. Soon neighbouring farmers partnered up with her, inspired by her determination to share her knowledge in order to uplift her community.
 
Our two top picks are the SENJA Halu #01SK with its tropical fruit notes of golden berries and mangosteen paired with an almond (almost marzipan) finish. The PUCUK Halu #04 is a great example of a well processed anaerobic natural coffee with strictly no funk. Expect delicate guava mixed with brown spices, English breakfast tea.

Back Bay Farm, Simalungun North Sumatra 

Wet-hulled coffee from Sumatra has a distinctive tendency towards earthy, solid flavours ranging from humus to moss and low acidity and brightness due to the fermentation during processing.

Our Simalungun wet-hulled coffee differentiates itself from other Sumatran coffees with clean mouthfeel and particularly bright acidity thanks to the unique processing facility.

Back Bay Farm is a fully organic operation run by owners Lisa and Leo. It is complemented by a Macadamia Orchard, a wet mill facility, an eco lodge, and surrounded by the protected Siamang Forest.

The Simalungun Nira was put through a controlled yeast-based fermentation before de-pulping, driving a flavour profile with more acidity and fruit notes than you’d usually expect to find in an Indonesian coffee.

Our Simalungun Triple Pick goes through a rigorous 3-step selection process. This is wet-hulled coffee at its best. Expect almond, milk chocolate and bright orange notes.