Reza Nurullah is a micro processor in Temanggung, Central Java. He does not wait on what the mountain hands him, he decides it. Yeast is the instrument, and he picks a strain rather than a process, chosen for the compounds he wants it to throw.
Honey is the exposed state. Washed strips the mucilage off before drying, natural leaves the whole fruit on as armour, and honey dries a bean still coated in sugar with nothing protecting it. That coating is where the sweetness lives and it is the part most likely to run away. Reza seals it and inoculates it rather than drying fast and hoping.
The varieties are Typica and Kartika. Kartika is the demanding one, a Catuai type that came into Indonesia through a variety trial in 1987, generous in the cup and fragile in the field.
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.