This is the coffee Devon Laksana took to the Indonesia Brewers Cup, Medan League, in 2026, representing TORU. Aromatic, fruity, sweet. Those are the three words his customers kept coming back with when he asked them, and a roaster's job is to go and find exactly that, then stay out of its way.
Raymond Ali processes it at Finca Ali in Semendo in South Sumatra. Semendo has been robusta country for generations and has only lately turned toward arabica, so there is no inherited house style here to lean on.
His dark room natural runs 120 hours. No sun at any point. The cherry dries slowly in a cold dark room instead, where the drop in temperature and the absence of light keep the fruit from ever getting ahead of him. It arrives sweet, fruity and aromatic in the green, before a roaster has touched it.
We roast it on the Stronghold S7X without chasing first crack. Energy goes into a stretched Maillard instead, three minutes of drying against six of Maillard, building sugar and aromatics rather than development. It is a longer road to the same three words.
Hot, it is grape and orange over brown sugar. As it cools the grape turns to apple, showcasing high quality tartaric and citric acidity. Brown sugar holds the finish at both temperatures.
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.