The Ijen volcano soars over 2,800 meters above the lush rainforests of East Java. On its fertile slopes, smallholder farmers tend shaded plots of heirloom coffee varietals. The mineral-rich volcanic soil and abundant tropical rainfall produce exceptional beans here.

The farmers hand-pick only the ripest red cherries, selecting them for plumpness and vibrancy of color. The harvest moves down the mountainside to the village of Botolinggo, where the wet mill receives the fresh cherry crop daily.

At the wet mill, the cherries are first washed thoroughly to remove any residual pulp and mucilage. They are then sorted by density in water channels, floating the denser, higher quality beans to the top. The beans are also inspected by hand and sorted for defects and consistency of ripeness.

The sorted cherries undergo anaerobic fermentation for 168 hours in temperature-controlled tanks. This allows subtle flavors to develop as sugars break down into acids and aroma compounds. When fermentation is complete, the beans are washed again and laid out to dry slowly in the sun for 7-10 days. Skilled workers frequently turn and check the beans to ensure even, consistent drying.

Finally, the dried green beans are sent to the dry mill in the town of Driyorejo. Here the dried parchment is carefully hulled off the green bean. The beans then undergo several rounds of sorting: first by hand, then by size using screens, and finally by density on gravity tables. Only the most uniform beans free of defects are selected.

The resulting green beans are packed for export. They represent the finest examples of East Java terroir – beans grown by generations of farmers in the volcanic soil of the Ijen highlands.