Our single origin cold brews have been optimized to extract the most delicate of aromas from coffee beans grown in different regions in Indonesia.

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N°5 - PNG
FARM: 
Kimel estate
PROCESS: Washed
Varietal:
Mondo Novo, Blue Mt. Bourbon, Typica, Arusha, Caturra, Catimor
ELEVATION: 1580m

Fully washed coffee is somewhat exception to the rule as far as coffees coming from the Indonesian region. We are excited to introduce our first fully washed coffee in our single origin cold brew line-up. The Kimel plantation was established in 1974 by an Australian, Bobby Gibbs; it is now owned by traditional landowners, the Opais being the main tribe. There are 432 producers and they live on the estate. The estate also provides schooling for children and medical facilities for the workforce and their dependents.

PROFILE: BAKER'S COCOA, TROPICAL FRUITS

ROASTER: BACKROOM COFFEE ROASTER

Chris originally started roasting at home because there was a lack of fresh-roasted coffee in the area. With the opening of his bicycle store, he decided to scale-up his roastery.

This micro-roaster operation is run out of the backroom of a bicycle store in Columbus since 2010. They deliver most of their beans by bike because they believe that it is the healthiest and most sustainable way to deliver their fine coffees into the market. 


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N°5 - FLORES
FARM: 
BAJAWA NGURA
PROCESS: WET HULLED
Varietal: Typica, catimor, timor hybrids, s-795
ELEVATION: 1
200-1600M
 

Flores is an eastern Indonesian island that’s home to the famed Komodo dragon. “Discovered” by the Portuguese in the early 15th century, this remote province also produces a unique coffee that we are excited to share with you. The Ngada district, which is located on the slopes of the Inerie Volcano, is where coffee is grown. Coffees grown in this region are processed by a farmer-organized cooperative. The resulting cold brew has a chocolate and hazelnut profile with hints of earthiness.

PROFILE: CHOCOLATE, HAZELNUT

ROASTER: BACKROOM COFFEE ROASTER


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N°4 - sumatra
FARM:
WAHANA RASUNA ESTATE
PROCESS: NATURAL
vARIETAL: 100% rASUNA
ELEVATION: 1200-1500m

 

An absolute gem. Dry (natural) process coffees are harder to come by in Indonesia due to its humid climate, and this Natural Sumatran does not disappoint. The Wahana Estate operating out of Sidikalang Sumatra focuses its effort on high quality processing methods despite challenging weather conditions, resulting in a coffee packed with grapefruits and floral notes. Fruity and complex, this is different from most other Sumatran coffee. In addition, the farm uses 100% Rasuna varietal, which is a hybrid of Typica and Catimor. We worked closely with our roaster to ensure that the coffee is roasted very lightly to preserve its inherent fruitiness.

PROFILE: GRAPEFRUIT, FLORAL, BROWN SPICE

ROASTER: BACKROOM COFFEE ROASTER 


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N°3 - BALI
FARM: KINTAMANI
PROCESS: NATURAL
Varietal: bourbon, typica
ELEVATION: 1300-1700M

One of our favorite Indonesian coffees thus far, this Balinese coffee packs potent notes of berries, chocolates, and citrus. These exquisite dry-processed coffees from the volcanic Kintamani highlands of Bali are grown by smallholder farmers belonging to cooperatives called "Subak Abian".

Subak Abians are the at the center of the farmers' religious and agricultural lives, operating within the framework of Hindu ideology of Tri Hita Karana. Tri Hita Karana mandates that the source of happiness arise from harmony with the environment, fellow man, and God. 

ROASTER: BACKROOM COFFEE ROASTER 


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N°2 - Sumatra Mandheling
Farm: Takengon
Process: Wet Hulled

Varietal: bourbon, catimor, typica
Elevation: 1400-1600m

Grown on the Indonesian island of Sumatra, Mandheling is known as much for its smooth, full body as its rich, complex taste. This coffee is named after north Sumatra's Mandailing people. 

With just enough acidity to provide a vibrancy, this Mandheling exhibits tones of guava, citrus, and caramel.

The floral "Batik" print on the Sumatra labels pay homage to the traditional prints from the region, which typically leans towards gracefulness and elegance.  

Roaster: Rost

Rost spends a considerable amount of time with each coffee they bring in, roasting multiple batches to find the most ideal flavor profile for the beans. Trent notes where each individual coffee peaks in flavor and potential. Trent is intentional with the coffee that he sources, and develops relationships to bring in quality, ethically sourced coffee.


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N°1 - Java
Farm: Taman Dadar

Process: Wet Hulled
varietal: s-795

Elevation: 800-1585m

Coffees from the Taman Dadar (Flower Garden) area are grown by smallholder farmers in Ijen Plateau villages of Curah Tatal and Kayumas. These farmers have recently started to export their produce independently of the government.

This lightly roasted coffee has amazing berry-like notes, with an intense chocolate finish. It is a smooth coffee that works very well cold-brewed.

The Java "Batik" print on the labels borrows elements from our national symbol, the Garuda. Javanese Batiks have a more masculine design, which are reflected in our bird-like patterns.

ROASTER: BACKROOM COFFEE ROASTER