Sadayana
Anaerobic Natural
Light roast

Flavors: Red grape pomelo, dark chocolate
Terroir: Bandung, West Java, Indonesia
Producer: Sadayana cooperative
Variety: Ateng
Altitude: 1400 – 1700 m
Process: Anaerobic natural
Harvest: 2025
Roasting: Light
Net Weight : 220g

PRODUCER: This lot represents the work of 191 smallholder farmers connected to the Sadayana initiative in West Java. Through access to compost and seedling programs as well as micro-financing for collectors, producers gain practical tools to improve quality, productivity, and long-term farm resilience.

ORIGIN & FARM: Coffee is grown in Rancabali within Bandung, Indonesia, at elevations of 1400-1700 masl. The varieties Ateng Ijo and Ateng Coklat benefit from rich volcanic soils and a cool mountain climate. Farms are small, typically 0.5 to 1 hectare, allowing meticulous cherry selection and careful day-to-day management.

PROCESS: Constructed in 2022, the Sadayana Washing Station focuses on precise fermentation and drying to elevate cup quality. After flotation sorting, cherries undergo natural anaerobic fermentation in sealed barrels fitted with one-way valves for 72 hours. Drying starts on raised beds for 2-3 days and continues on patios for 4-12 days, depending on the weather.

The CUP PROFILE offer a red grapes and papaya sweetness with a light tropcial fruit boozy touch from the fermentation. A soft citrus freshness, similar to pomelo, keeps the cup lively. The finish is smooth and creamy with lingering notes of dark chocolate.

Minimum 7 days resting period after roasting date.
We strive to provide coffee that’s both fresh and properly rested, so it’s ready to enjoy as soon as it arrives. Typically, the coffee we ship is between 1 to 15 days old. If you love ultra-fresh beans, just mention it in the order notes at checkout. Our coffee reaches peak flavor between 1 to 8 weeks after roasting, but when vacuum-sealed or frozen, it can stay delicious for 5-6 months or longer.