Agintoro grows this at 1600 to 1800 mdpl in Indragiri, West Java. The Indragiri Collective works three parcels, Kanaan, Persil and Ciparay, so what reaches the mill on any given day has come off more than one piece of ground.
Three varieties are planted through them. Ateng Super, Typica and Yellow Caturra, each on its own ripening schedule and each carrying something different.
The washing is where they become one coffee. Kenyan washing is among the most demanding protocols in the trade and the collective went and learned it properly. Cherry selected by hand before anything else happens. Fermentation carried to a set point rather than a convenient one. Parchment washed genuinely clean. Then dried slowly, which is the step everybody wants to shorten and nobody should. All of that is labour, and clarity is what it buys.
Mulberry leads, soft and dark. Orange lifts the middle, red berry jam fills it out, and chamomile closes it clean.
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.