Something delicious from old friends
Fourth time’s a charm. Or maybe five? And I hope even fifteen!
Coffee from this farm has been with our roastery since the beginning. We’re Indonesian coffee enthusiasts—their spice, juiciness, and sweetness ignite our palates every year. The beans come from the best farmers in the Hendra area—those who only harvest the ripest ones.
Then the coffee goes to raised drying tables, where it’s regularly turned over for 20-25 days in a special, temperature-controlled tent.
Before being placed in Grain Pro and jute bags, the coffee undergoes a double inspection to remove unripe beans. Then, there’s a hand selection to ensure the beans are clean and meet specialty coffee standards. We decided to roast this coffee for espresso as well, so there’s a treat for espresso lovers as well.
