Malabar Wine

The wine in the name is earned in Arjasari, in West Java's Malabar highlands south of Bandung (1,400–1,700 MASL), where the cherries sit through an extended fermentation before drying. The long ferment brings molasses depth, warm spice, and a streak of pineapple that keeps the cup juicy instead of heavy. It's a Tier II filter roast that puts the fermentation up front rather than hiding it, for drinkers who already like their coffee ferment-forward. Hot filter or iced, both work — cold sharpens the pineapple.

Origin

Arjasari · West Java

Proses

Wine

Ketinggian

1600 MASL

Roast

Filter (medium)