Soft strawberry, tangerine acidity, velvet body. A cup as layered as the landscape it comes from.
Mt. Ijen is not just a mountain. It is a vast volcanic complex in East Java, home to the world's largest acidic crater lake and a blue fire that burns only in the darkness before dawn. The same geological forces that make Ijen one of the most extraordinary landscapes on earth make its slopes some of the most fertile coffee-growing land in Indonesia. Mineral-rich, porous volcanic soil and altitudes of 1,100 to 1,500 metres above sea level create the conditions for slow cherry development and a depth of character that is unmistakably its own.
What makes this lot particularly distinctive is the diversity of varieties grown side by side on these slopes. Komasti, Andungsari, Bourbon, and Kartika each bring their own genetic character to the cup, layers of flavour that no single cultivar could achieve alone. It is an unintended gift of Indonesian smallholder farming, and it shows in every sip.
Processed as a natural, the cherries are handpicked, sorted twice for density and colour, and dried slowly for 11 to 13 days in the cool mountain air. Every stage built on the same principle: let the mountain speak, and do not get in its way.
