Bodjong Waroe sits at 1500 to 1600 mdpl on Gunung Malabar, above Pangalengan in West Java. It was a Dutch dairy farm first, built by hand by Johan Gerrit van Ham in 1922. It grows coffee now.
This lot is anaerobic natural mosto, processed by Aki. Mosto is a wine word for the pressed juice of the fruit. In coffee it is the liquid the cherries give up as they break down, and Aki keeps it back to start the next fermentation. Sealed off from oxygen, then dried whole in the cherry. That is where the dark fruit and the booze come from.
The variety is Typica with some Ateng. Typica is the original arabica the Dutch planted in Java, soft in the body, with enough room for the process to show.
Cherry leads, dark and ripe. Mandarin orange lifts the middle. Black forest cake closes it out, with a warm whiskey sweetness behind. This one is an all-rounder. Brew it any way you like and it will be good. We drink it as filter, and as a piccolo.
Every batch we release is roasted on the Stronghold S7X, a three-stage heat system that gives us direct control over how each coffee develops.
Consistency doesn't mean making every coffee taste the same — it means making sure every coffee tastes like it should. Just good coffee, roasted with purpose.
Fresh off the roaster isn't the same as ready to brew. We let every batch rest so the CO2 built up during roasting can settle — skip that step and you get a flat, uneven cup no matter how good the beans are.
We hold each release for a resting period before it ships, so what lands on your doorstep is at its best, not just its freshest.
The right grind and ratio bring out what this bean does best. Check our brew guides for dialed-in recipes across V60, immersion, and espresso — or just start with our house ratio and adjust from there.