This coffee comes from the Kamojang Region and is crafted by Sixty Percent Coffee (Mas Tsani) through an extended double anaerobic natural process.

First, ripe cherries are fermented in an oxygen-free tank for 144 hours, sun-dried for a day, then undergo another 96 hours of anaerobic fermentation. Afterward, they dry on raised beds for 35 days.

The result is a clean, vibrant cup with flavors of sweet stone fruits, tropical notes like longan, and hints of berries. It’s a deliciously complex coffee! Enjoy!