A wild and distinctive coffee that definitely doesn't hold back. This coffee from Indonesia, roasted by A Matter of Concrete, is processed using the anaerobic naturalmethod and offers a full body and a very distinctive flavor profile, combining tamarind, orange, and dark fruit. The fermentation character is distinctive but controlled, bringing out a spicy aroma and a lively, almost effervescent flavor that lingers on the palate and gives this coffee a clear personality.
This coffee comes from CATUR Coffee Company, led by Indonesian barista championMikael Jasin. CATUR operates at the intersection of science and craft, working with its partner producers across Indonesia to create focused, consistent, and distinctive flavor profiles. CATUR's philosophy is rooted in experimentation and improvement. Since 2020, Mikael and Kenny Ang have traveled thousands of kilometers across the archipelago to discover and implement fermentation precursors, harvest maximization techniques, and structured post-harvest protocols that address one of Indonesia's biggest challenges: consistency. This lot comes from the Pantan Cuaca plantation in Aceh, at an altitude of 1,500 to 1,700 meters above sea level. This plantation is a model for sustainable coffee cultivation, based on the idea that high-quality agriculture and environmental protection can coexist. Biodiversity, soil health, and forest conservation are central elements of the land management approach, creating a balanced ecosystem where coffee and wildlife thrive side by side.
The package contains Abyssinia beans processed using theanaerobic natural method, which takes place in a controlled environment without oxygen. The cherries are placed in airtight containers, where natural enzymes and microorganisms break down the sugars and pulp within a few dozen hours, depending on the temperature and the desired flavor profile. This process promotes the growth of specific yeasts and bacteria that enhance fruit tones and sweetness, while reducing the risk of unwanted flavors and ensuring high lot consistency. After fermentation, the cherries are dried and ready for export, resulting in a coffee with a distinctive spiciness, fruity body, and delicate complex sweetness.
- Altitude: 1,500–1,700 metersabove sea level.