Country: Indonesia Region: West Java, Kamojang Farm / station: Kamojang Altitude: 1600 MASL Variety: USDA 762, Catimor, Caturra Processing: Natural Lactic Flavor notes: plum, citrus, dark rum
A bold, characterful Indonesia — plum and citrus with a warming note of dark rum. A natural lactic ferment for anyone who likes their coffee with personality.
It grows in Kamojang, West Java, at around 1600 m — a place under almost constant cloud cover. The haze here isn't ordinary weather: it comes from active sulphur emissions that fill the air with vapour, forming a kind of "grey" cloud. Tough on people, but good for the land — the sulphur naturally enriches and fertilises the soils, and this rare terroir shapes the growing conditions and the quality potential of the cherry.
The name comes from the processing. In a natural lactic ferment, the whole cherry ferments anaerobically in sealed barrels with added lactobacteria, which lets that microbial colony dominate and deliberately steers the fermentation — an isolated, controlled environment guided down a specific technological path.
The result is deep and expressive, with dark-fruit sweetness and a rum-like warmth — a coffee to slow down with.
