Java Gambung Anaerobic Dry Process

Our Java Gambung Anaerobic Dry Process is an untamed and expressive coffee that captures the bold character of West Java's highland coffees. Grown between 1400 and 1700 meters along the Gunung Tilu pass and placed through an extended anaerobic fermentation, this lot delivers the rustic intensity and layered fruit complexity that make experimental Indonesian coffees so captivating. And if you know me, you know I'm a sucker for these types of coffees. 

In the cup, expect a vivid burst of fermented citrus and dark fruit (think candied orange peel, dried date, and pineapple). These notes are balanced with semi-bitter notes of cocoa and burnt sugar. The five-day anaerobic fermentation lends a wine-like quality, reminiscent of honey mead and natural wine, while herbal accents of fresh sage add intrigue and structure.

As the coffee cools, its darker tones emerge: chocolate liqueur, molasses, and toasted spice mingle with a subtle woody dryness that gives the finish depth and lingering intensity. Despite its wild fermentation character, the cup is quite balanced. Fruit forward, complex, and deeply satisfying for those who enjoy adventurous coffees with a bold personality.