The Burni Telong, translated as 'Fire Volcano', looms over the 60 farms which contribute to this lot. Each farm, roughly 1 hectare in size, delivers their crop to one of six local collectors, who collaborate with the one man responsible for this lot, Madhi. He oversees every step, from the fermentation to the Giling Basah process; the unique method of wet hulling the fresh coffee cherry which is responsible for creating the classic Indonesian cup profile. Madhi then curates the crop into individual lots of matching profiles. Prominent spice notes of nutmeg and black pepper are matched with the sweetness of brown sugar and cocoa; reminiscent of a German spiced biscuit.

DRYING STATION

DRYING STATION

ROASTING

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