Varietal: Ateng
Process: Anaerobic natural
Cupping notes: Creamy and expressive with tropical sweetness
Flavors: Cinnamon, mango lassi, dark chocolate
This coffee from the Sadayana washing station in West Java is our Easter coffee this year, chosen for its vibrant and slightly playful profile.
Sourced from small farms in the Rancabali subdistrict of Bandung and grown between 1,400 and 1,700 meters above sea level, the Ateng variety develops complexity in the region’s rich soils and cool microclimates. The coffee undergoes 72 hours of anaerobic natural fermentation before drying, enhancing sweetness and creating a creamy, fruit-forward cup.
In the cup, expect a distinctive combination of cinnamon spice, mango-like tropical sweetness, and dark chocolate, giving the coffee a round body and lively character.
A bright and slightly exotic coffee, perfect for Easter hiking in combination with a Kvikk Lunsj.
Varietal: Ateng
Process: Anaerobic natural
Cupping notes: Creamy and expressive with tropical sweetness
Flavors: Cinnamon, mango lassi, dark chocolate
This coffee from the Sadayana washing station in West Java is our Easter coffee this year, chosen for its vibrant and slightly playful profile.
Sourced from small farms in the Rancabali subdistrict of Bandung and grown between 1,400 and 1,700 meters above sea level, the Ateng variety develops complexity in the region’s rich soils and cool microclimates. The coffee undergoes 72 hours of anaerobic natural fermentation before drying, enhancing sweetness and creating a creamy, fruit-forward cup.
In the cup, expect a distinctive combination of cinnamon spice, mango-like tropical sweetness, and dark chocolate, giving the coffee a round body and lively character.
A bright and slightly exotic coffee, perfect for Easter hiking in combination with a Kvikk Lunsj.
