Easter coffee - Indonésia Sadayana

We recommend this coffee for brewing  extraction methods such as Pour Over, French press, Chemex, and similar techniques. Its delicate roast ensures a subtle and refined extraction with these methods.

While it can also be enjoyed using espresso, Turkish, or Moka pot methods, we generally suggest opting for one of our 1936 coffees for a more stable and balanced experience with these preparations.

You can enjoy it daily in our coffee shops, brewed with Kalita and Chemex.

Discover our new selection for the Easter holidays: a lot from Indonesia originating from the Sadayana washing station, located in West Java between Mount Halu and Mount Tilu.

Built in 2022 and supported by Sucafina, this project embodies the commitment to "working together" (translated from Sundanese) to modernize the industry. At an altitude between 1,200m and 1,700m, approximately 200 local smallholder farmers cultivate Typica, Timor, and Sigarar Utang varieties.

These beans have undergone a highly precise Anaerobic Honey process. Ripe cherries are hand-picked, then sorted by flotation in a mechanical siphon to keep only the best. They are then sealed in Ecotact bags to ferment in an anaerobic environment for 120 hours. After fermentation, the cherries are depulped. The parchment (with the remaining mucilage) is spread on raised beds for homogeneous drying for 10 to 14 days, with regular raking.

The result is a vibrant and indulgent cup with notes of honey, tropical fruits, and cherry, perfect for celebrating the season.