This coffee is grown at 1400 meters altitude in the Weninggalih region of West Java, Indonesia, by producer Wildan Mustofa and the Frinsa Collective. It is an Ateng variety processed using an experimental natural method involving 72 hours of anaerobic fermentation, followed by greenhouse drying. The cup profile is vibrant and complex, featuring bright blood orange acidity, tropical fruit notes, and an intense dark chocolate finish.
