Indonesia Ijen Lestari - Classic Natural process - Espresso roast java The cherries undergo an intensive

The cherries undergo an intensive Double Mossto fermentation with a unique triple-yeast combination over 72 hours before being dried as a Natural

The coffee cherries are then  dried on african raised beds for 27 - 31 days until it is 11% moisture content and hulled to remove outer skin layers

including two microbiologists—one with a PhD

Alongside the coffee

Indonesia Ijen Lestari - Classic Natural process - Espresso roast java The cherries undergo an intensiveOrigin: Indonesia Farm Region: Ijen Lestari, Ijen, East Java Tasting Notes: Naval orange, cola and vanilla Producer: Dandy Dharmawan Processing: Classic natural Altitude: 1200 1600 MASL In the Indonesian coffee industry, Ijen Lestari is recognized as an innovator and a leader. Dandy Dharmawan, the young founder of Ijen Lestari, originally conducted research on various agricultural practices in Indonesia at ICRAF (International Center for Research in