Our Philosophy
“Every bean tells a story. Every sip is an experience.”
Terroir: From Soil To Soul
Kamojang — 1,730 MDPL
Our approach to coffee is personal, respectful, and transparent. From the volcanic slopes of Kamojang to the final green bean sorting in Ciparay, our process is guided by nature’s rhythm and human craftsmanship.
On the border of Garut and Bandung, the Kamojang Highlands rise through mist and mineral-rich volcanic soil. This is where our arabica cherries begin their journey.
At this altitude, flavor takes its time — slow-ripening under cloud-filtered sun, absorbing nutrients from deep volcanic layers.
We cultivate these trees through agroforestry, natural pollination, and minimal intervention — allowing nature to do what it does best: develop character.
Processing Innovation:
AMFI Tech
Pengalaman Unik
Setiap tegukan adalah cerita.
We apply Anaerobic Microorganism Fermentation & Isolation Technology (AMFI Tech), our signature method to bring out unique flavor profiles.
This process isolates beneficial local microbes to craft distinctive flavor profiles without chemical additives. Only the finest cherries — selected through floating method — are fermented in enzyme-infused anaerobic tanks and dried precisely to 11–12% moisture.
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