Grown on the volcanic slopes of Mount Ijen in East Java, this Laurina reflects both place and patience. At around 1,700 metres, the cool climate and mineral-rich soils slow the ripening of the cherries, allowing flavour to develop with greater definition and depth.
Laurina itself is a rare varietal. Known for its naturally low caffeine and delicate structure, it requires careful cultivation and attention. Here, Mas Iyan has spent years refining his approach, choosing to work with a varietal that prioritises character over yield.
The coffee is processed as a 120-hour anaerobic natural, where fully ripe cherries are sealed in oxygen-free conditions before drying in the fruit. This extended fermentation builds a layered fruit profile while preserving a composed, clean finish.
In the cup, the profile opens with hibiscus and soft florals, followed by red apple and a tropical acidity that moves from golden kiwi to pineapple as it cools. The texture is smooth and syrup-like, carrying a gentle sweetness that lingers without weight.
It’s a coffee that feels expressive, yet settled. Bright, but with a softened edge. A reminder that intensity doesn’t always need to be loud to be memorable.
Recommended to rest beans for 7-10 days from roast date before consuming.
