We start with the cherry: hand-picked at peak ripeness from our partner farms across five regions. Only the best make it forward — ensuring exceptional quality from the very beginning.
Our dedicated facilities handle every step with care. We use traditional and modern methods suited to each island's character: the signature wet-hulling (giling basah) common in Sulawesi for that bold, earthy depth; fully washed processes in Java and Bali for cleaner, brighter profiles; and emerging natural or honey methods in places like Timor and Bali to highlight fruit-forward notes and sweetness. Fermentation, drying on raised beds or patios, and precise moisture control all happen under close watch to preserve flavor integrity and avoid defects.
From cherry to export-ready green beans, we maintain full control: hulling, sorting by size and density, hand-grading for defects, and resting the beans in stable conditions until they reach optimal moisture (around 11-12%). Only lots scoring high in cupping — with clean, complex, and true-to-origin tastes — move to export in GrainPro-lined bags for freshness.
This careful journey honors the wandering bean's story. It delivers green coffees of exceptional quality, traceability, and soul — ready for roasters to unlock the final chapter.
