Java Puncak Sirna

This unique Java offering comes from the Puncak Sirna mill in West Java’s Cianjur District, where around 250 smallholder farmers cultivate coffee at elevations between 1,400 and 1,700 meters. Primarily planted in Ateng—an adaptable, disease-resistant variety—this coffee is the product of a mill dedicated to innovation and farmer support, offering training, composting programs, and seedlings to the community.

What sets this lot apart is its Anaerobic Honey process, a hybrid method that begins with a 5-day sealed fermentation (anaerobic) followed by pulping that leaves behind a thin layer of fruit (the "honey") to dry on the bean. The result is a strikingly complex coffee with rich body and layered flavor. Drying starts on raised beds and finishes on patios, producing a range of bean colors from golden to deep brown—and a bit of extra chaff for roasters to note.

The aroma is lush and decadent. Ground coffee releases notes of dark chocolate, peaches and cream, and a subtle fermented edge, while the brewed cup is redolent of rum cake, raisin, and cooked berries. As the cup cools, it deepens with flavors of clove, allspice, and vanilla, evoking a splash of spiced rum and a hint of plum sauce. Despite the anaerobic fermentation, this coffee maintains balance—its winey notes are refined, not sharp, resulting in a bold yet approachable cup that rewards both curiosity and comfort.