Java Ijen

Grapes, Passionfruit, Dark Chocolate

Ijen Lestari founded by Dandy in 2016, located on the slopes of Mount Ijen, East Java. The average farm size is three hectares. Lestari means sustainable, he also hoped to create employment and to empower the local people in order to improve their social welfare, self-subsistent coffee processing, and sustainable local employment.

This lot is the result of their careful experimentation with anaerobic natural fermentation, designed to elevate the region’s flavor potential.

It begins with the selective handpicking of fully ripe red cherries. Once harvested, the cherries are sealed in airtight fermentation tanks for 72 hours (3 days). In this oxygen-free environment, anaerobic fermentation allows native microorganisms to thrive, breaking down the sugars and mucilage in a slow, controlled way. This process enhances the coffee’s fruit complexity, body, and sweetness—without losing the unique identity of its origin.

After fermentation, the cherries are slowly dried under the sun on raised beds, allowing the flavors to develop further while maintaining clarity and balance. The final result is a coffee that expresses the vibrant soul of Java: bold, clean, and layered, with notes that often include dark berries, tropical fruit, and a lingering spice—a tribute to the land and the people who care for it.