This coffee is from the Sadayana station in Indonesia, processed using anaerobic natural methods with a 72-hour anaerobic fermentation in sealed barrels with a one-way valve, then dried on raised beds. The variety is Ateng (Ateng Ijo and Ateng Coklat), a Catimor-derived variety with both Arabica and Robusta heritage unique to Indonesia, grown at 1,400-1,700 meters above sea level. The flavor profile features funky and fermenty notes with sweet green peas and herbs, along with raw chocolate. The result is a cup with elevated sweetness and gentle lactic acidity.
A pioneer of the Belgian specialty coffee scene, Caffenation was founded by Rob Berghmans in Antwerp in 2003. It started as a small roastery and bar with a mission to introduce lighter, more flavorful third wave coffee to a city accustomed to traditional dark roasts. Rob's approach is obsessive and driven by quality, focusing on sourcing transparently traded green beans of the highest grade. They are known for their trans seasonal espresso blends and a wide array of single origin filter coffees, roasted to highlight clarity, sweetness, and the unique character of each origin.
