Indonesia West Java

From Gambung Pangkalan in West Java, Indonesia, this single-origin coffee combines anaerobic fermentation with honey processing to create a rich, sweet, and layered cup.

The profile opens with caramel and honey sweetness, followed by deep dark chocolate and a smooth, syrupy body. The anaerobic fermentation adds extra depth and complexity while the honey process helps preserve the coffee’s natural sweetness.

• Process Method: Anaerobic Fermentation, then Honey Process
• Region: Gambung Pangkalan, West Java
• Altitude: 1,400–1,700 MASL
• Cultivar: Ateng, Typica
• Key Notes: Caramel, Honey, Dark Chocolate

Roasted to order in small batches, with your choice of roast level and grind.