這個咖啡農場位於爪哇一座大山的山坡上，那裡種有鬆樹林和各種阿拉比卡品種。
這是一種非常特殊的咖啡，我們使用的過程稱為厭氧蜂蜜過程。 將新鮮的紅咖啡櫻桃在密閉罐中發酵，不存在任何氧氣的情況下發酵約4天。 將咖啡外果皮與果肉去除並用水清洗，然後立即乾燥。 此過程中的咖啡具有更強的香氣，使荔枝和紅毛丹果的香氣更加濃郁

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This coffee farm is located at the slope of a large mountain in Java where pine forests, various arabica cultivar are planted.
This is a special coffee where we are using a process called anaerobic honey process. The fresh red coffee cherries are fermented without the presence of any oxygen in a hermetic tank for around 4 days. Pulped and water sorted, then immediately dried.  The coffee from this process has a stronger fragrance resulting in a more intense notes of lychee and rambutan fruit.