Miss XX Filter/Espresso - Indonesia SADAYANA Natural

• Funky & fermenty
• Sweet green pea’s & herbs
• Raw chocolate

Station: Sadayana

Processing: Anaerobic natural

Variety: Ateng

Importer: Sucafina specialty

Rob says: A little extra info on the SADAYANA processing and variety:

Processing – Anaerobic Natural
This experimental lot is processed using a 72-hour anaerobic fermentation in sealed barrels with a one-way valve, then dried on raised beds. Once a novel approach, this method is now common across many washing stations worldwide. The result is a cup with elevated sweetness and a gentle lactic acidity.

Variety – Ateng (Ateng Ijo & Ateng Coklat)
Grown at 1,400–1,700 masl, Ateng is a Catimor-derived variety with both Arabica and Robusta heritage, and unique to Indonesia. It’s relatively new to us and known for its resilience and distinct flavor potential.