Mt. Tilu
Natcha Cosmopolitan
In the cup, expect a remarkably clean yet fruit-forward profile. Bright notes of red fruits lead the way, supported by a vanilla-like sweetness and a rounded, soft acidity that gives the coffee both vibrancy and balance. The result is expressive and complex without sacrificing clarity.
Kamojong
Wanoja Longan Tea
This coffee is processed using the Black Honey method, a rare process in Indonesia where much of the fruit's sticky mucilage is left on the bean during drying. The extended contact between the bean and its natural sugars creates greater sweetness, complexity, and depth in the cup while preserving clarity. As our first Honey-processed coffee, this lot offers a unique expression of Indonesian coffee that is seldom seen.
Kamojang
Wanoja Berry Candy
Naturally processedby drying the whole coffee cherry, this lot allows the fruit’s sugars and flavours to develop throughout the drying process. The result is an intensely fruity cup bursting with raspberry, strawberry, and the nostalgic sweetness of Japanese fruit drops.
Mt. Papandayan
Finca de Berman Red Moscato
This lot was processed using Hypoxia Carbonic Maceration, an advanced fermentation method that uses a controlled low-oxygen environment with added CO₂ to enhance flavour development. The result is an intense yet elegant cup with remarkable clarity.
In the cup, expect notes of red grapes, pomegranate, and a soft wine-like acidity, complemented by a refined sweetness and lingering finish. Named after the classic Red Moscato wine, this coffee captures the same qualities of vibrancy, fruitiness, and elegance.