The Sadayana washing station close to the villages Gunung Halu and Gunung Tilu was founded in 2022 and funded by green coffee importer Sucafina. They work closely with their partner who runs the washing station, and the farmers who deliver cherry have access to services from Sucafina such as agronomic support and seedlings.

Indonesia has historically been known for coffees with lots of body and flavours of spice, but not a lot of complexity or high-end coffees. This is partially because of the prevalence of the wet-hulled method. While most other countries dry the coffee seeds down to 12% moisture before the final protective layer - the parchment - is removed, the wet-hulled method removes the parchment while the coffee is still at around 50% moisture. This was devised as a way to dry coffee faster in the rainy and wet climate of Indonesia. The downside is that the coffee becomes very one-dimensional with an emphasis on body and heavy flavours. There is a lot of potential, however, and more producers and cooperatives are expanding their processing to include traditional washed process, such as this beautiful lot.

Upon arrival at Sadayana coffee is sorted, floated and pulped before a 16 hour fermentation in ceramic-tiled tanks. After fermentation the parchment coffee is washed and dried on raised beds for 7-15 days. This is the fully washed method and gives more clarity and complexity to the coffee, which you will find as a fruity acidity.

Green grape, cantaloupe and brown sugar