Indonesia Canephora Kamandang

We try not to keep coffee on the shelves for long, so if we don't have a particular coffee in stock, we have to replenish the order after the roasting day. We roast on Tuesdays and Thursdays, pack the coffee and send it out on Wednesdays and Fridays.

Vins and Bedjo are two enthusiasts who are persistently experimenting in their search for the perfect taste of Canpehora. Their annual production is very small for now - about 2 tonnes of green coffee - but in their case „every bean matters”. There is no room for cheap containerised production here, so every coffee fruit they grow is treated with care.

Of particular relevance to them are their experiments with Canephora, which of course caught the attention of the Brothers (neophytes of the robusta cause). This particular batch has undergone their signature process - quadruple anaerobic fermentation. The fruit spends five days each in four consecutive tanks, between being purged of fermentation by-products. It's Vinsa and Bedjo's tried-and-tested way of making robusta „clean”, giving it a clear character and a great, smooth profile.

The farm is picturesquely situated on the slopes of the Telomoyo volcano, surrounded by dense jungle. Once every four years, the eruption of the nearby Merapi volcano covers the entire region with volcanic ash, which is incredibly fertile and favours the development of the coffee's sweet and spicy characteristics.