Spring in a cup. Spring Sparkle from the Oh My Bean roastery in Luhačovice is a coffee designed to awaken the senses after the winter months and bring lightness and energy to your day. The flavor profile features juicy grapes, berries, and a pleasant caramel sweetness, complemented by a delicate floral note. The profile is lively and playful, yet clean and well-structured. The light roast for drip brewing highlights the fruit’s juiciness and aroma, making the coffee ideal for methods like the V60 or Aeropress, where its character opens up beautifully.
The coffee comes from the Rancabali region near the city of Bandung in West Java, Indonesia. The Sadayana processing station was built in 2022 and works with smallholder farmers from the surrounding area, who primarily grow the Ateng Ijo and Ateng Coklat varieties here. These grow on volcanic slopes at altitudes of around 1,400–1,700 meters above sea level, where the combination of a cooler climate and fertile soil creates ideal conditions for the slow ripening of the cherries. The station functions as a modern processing and quality center that helps farmers stabilize production and elevate local coffee to a specialty standard.
The lot is processed using the anaerobic natural method. After selective harvesting, the whole coffee cherries ferment in sealed containers without oxygen for approximately 72 hours. One-way valves allow CO₂ to escape but prevent air from entering, which promotes the more intense development of fruity and aromatic compounds. The coffee is then dried first for several days on raised beds and then on a patio, where drying continues for another 4 to 12 days depending on conditions. This process helps stabilize moisture content and preserve the purity and juicy character of the resulting cup.
- Altitude: 1,400–1,700 m a.s.l.
- Producer: PT Sucafina / farmers from the Sadayana station
- Region: Bandung, West Java, Indonesia
- Variety: Ateng (Ateng Ijo, Ateng Coklat)
- Harvest: 2025