Java Temanggung arabica natural coffee is grown by experienced farmers in Temanggung, Central Java, Indonesia, at an altitude of 1600 - 2100 meters above sea level.

Temanggung is an area consisting of mountains and lowlands. The area is surrounded by volcanoes, making the land in Temanggung extremely fertile. The Temanggung coffee plantation was once an important part of the earliest development of coffees in the archipelago and hence the world.

The coffee beans are processed using a variation of the natural process nicknamed the wine method, which involves a long fermentation and drying process that gives the coffee a distinctive wine-like aroma and taste.

Java Temanggung Arabica coffee has a mild acidity, a fruity and caramel flavor, and a sweet aftertaste that lingers on your palate.

It is one of the best specialty coffees Indonesia has to offer. Discover the richness of Java Temanggung Arabica coffee.

If you are looking for a unique and intense coffee experience, you will want to try our Java Temanggung arabica anaerobic fermentation coffee.

Coffee produced in Temanggung, Central Java, often has a fruity aroma and mild acidity. It also has a unique spice flavor that is especially strong for the type of Arabica grown in mountainous areas such as the slopes of Mount Sumbing and Sindoro or the Dieng plateau.

What makes this coffee even more special is the anaerobic fermentation process that it undergoes.

Anaerobic fermentation is a method that involves sealing the coffee cherries or the de-pulped cherries in containers with water and removing oxygen for a certain amount of hours before they are dried.

This process creates a tangy-sweet aroma and flavor that is unlike any other coffee. It also produces and enhances the floral, fruity and spicy notes of the coffee, making it more complex and intriguing.

Our Java Temanggung Arabica anaerobic fermentation coffee showcases the full potential of this innovative processing technique. You will enjoy its rich body, bright acidity, and distinctive flavors of citrus, berries, honey and cloves. This coffee is perfect for those who love to explore new and exciting coffees, that challenge their expectations, and delight their senses. Order yours today and discover the magic of anaerobic fermentation!

Java Tilu coffee is a single origin coffee from the Tilu Mountains in West Java, Indonesia. It is produced by the Frinsa Collective, a group of small farmers who work together to improve the quality and sustainability of their coffee.

Mount Tilu Java Arabica coffee is grown in the highlands of West Java at an altitude of 1,500 to 1,600 meters above sea level. This area has a tropical climate with moderate temperatures and high humidity, which provides ideal conditions for the growth of Arabica coffee plants. The soil on Mount Tilu is rich in volcanic minerals, contributing to the coffee bean's unique flavor profile. Farmers use traditional farming methods and sustainable farming practices, including organic fertilizers, natural soil amendments and pest control techniques to promote the growth of healthy plants and high quality coffee beans.

The farmers of Java Tilu coffee use a Semi-washed process which is when the coffee has undergone a partial wet processing method. The coffee cherries are first pulped and then dried, before being hulled and polished. However, unlike washed coffee, the coffee beans are not fully soaked in water. Instead they are only rinsed. This method is also known as the ‘wet-hulled’ process. The outer skin is removed, similar to washed coffee, but the mucilage – inner-mesocarp – remains on the parchment and is sun-dried. Then the parchment is removed and the swollen white beans enter the second drying-phase.

Java Tilu coffee has a savory and complex taste, with notes of lemon, toffee, chocolate, and spices. It can be enjoyed at any time of the day.

One of the most important factors is the altitude where the coffee is grown. The highlands in the Tilu Mountain region create the ideal environment for growing Arabica coffee beans, which are renowned for their complex flavor profile and exceptional quality.

Another factor that contributes to the taste profile of Gunung Tilu Java Arabica coffee is the soil composition of the region. Volcanic minerals in the soil give coffee beans a unique taste and aroma not found in other coffee varieties.

Waspada challenges preconceptions you might have about wet hulled coffee. Earthy aspects are accented by unrefined sweeteners, dried date, lemony sour grass, orange herbal bitters, and intense roast bittering. City to Full City+. Good for espresso.

Waspada challenges preconceptions you might have about wet hulled coffee. Earthy aspects are accented by unrefined sweeteners, dried date, lemony sour grass, orange herbal bitters, and intense roast bittering. City to Full City+. Good for espresso.

Waspada challenges preconceptions you might have about wet hulled coffee. Earthy aspects are accented by unrefined sweeteners, dried date, lemony sour grass, orange herbal bitters, and intense roast bittering. City to Full City+. Good for espresso.

Waspada challenges preconceptions you might have about wet hulled coffee. Earthy aspects are accented by unrefined sweeteners, dried date, lemony sour grass, orange herbal bitters, and intense roast bittering. City to Full City+. Good for espresso.

Waspada challenges preconceptions you might have about wet hulled coffee. Earthy aspects are accented by unrefined sweeteners, dried date, lemony sour grass, orange herbal bitters, and intense roast bittering. City to Full City+. Good for espresso.

Waspada challenges preconceptions you might have about wet hulled coffee. Earthy aspects are accented by unrefined sweeteners, dried date, lemony sour grass, orange herbal bitters, and intense roast bittering. City to Full City+. Good for espresso.