MOUNT SUKET | INDONESIA ANAEROBIC NATURAL

Producer: Supriyanto
Farm: Mount Suket
Origin: Indonesia
Region: Ijen, East Java
Varietal: Orange Bourbon
Process: Natural
Fermentation: 120H Anaerobic
Altitude: 1700 masl
Tasting Notes: Papaya, grapefruit, molasses

Supriyanto, known as Iyan, grows coffee on the volcanic slopes of Mount Suket in the Ijen region of East Java. Across his 8 hectare farm, he works with unique varieties such as Laurina and Orange Bourbon, carefully cultivating each plot to highlight its individual character. The Orange Bourbon is a rare mutation of the original Bourbon variety, producing cherries with a striking orange hue and a cup profile that stands out for both sweetness and complexity.

The rich volcanic soil and high elevation of Mount Suket create ideal conditions for slow cherry development and balanced acidity. For this lot, the cherries are sealed in an anaerobic environment inside plastic tanks for 120 hours before being dried as a natural. The result is a surprisingly clean and vibrant cup for such an extended fermentation, with juicy papaya, bright grapefruit, and a deep molasses sweetness that gives the coffee structure and warmth.