RADIOPHARE

Processing good naturals is rare in Indonesia and the profile of this cup is really exciting: Notes of passionfruit, cinnamon and cane sugar are immediately apparent. With cooling, flavours of sweet plum and raisin start to come through. A subtle acidity balances out this coffee that has a velvety mouthfeel and a lemon curd finish.

Historically, Indonesia has processed their coffees using the wet hull method. In the last couple of years there has been a push on employing a wider variety of processing techniques, including the natural process. Eko Purnomowidi, who heads up Klasik Beans has implemented the infrastructure at the mills to allow them the opportunity to employ this process. Klasik Beans Collective prioritize the environment in all steps of their farming. All of their coffee is exclusively shade grown under the canopy of a healthy tree polyculture.