Indonesia West Java SADAYANA Natural E Roast 7 & 14 April 2026

Funky & fermenty Sweet green pea’s & herbs Raw chocolate Station: Sadayana Processing: Anaerobic natural Variety: Ateng Importer: Sucafina specialty Rob says: A little extra info on the SADAYANA processing and variety: Processing – Anaerobic Natural This experimental lot is processed using a 72-hour anaerobic fermentation in sealed barrels with a one-way valve, then dried on raised beds. Once a novel approach, this method is now common across many washing stations worldwide. The result is a cup with elevated sweetness and a gentle lactic acidity. Variety – Ateng (Ateng Ijo & Ateng Coklat) Grown at 1,400–1,700 masl, Ateng is a Catimor-derived variety with both Arabica and Robusta heritage, and unique to Indonesia. It’s relatively new to us and known for its resilience and distinct flavor potential.