Inucom Coffee
Our Products
Arabica Coffee
Arabica Java Lava Speciality
High Specialty / Premium Experimental Natural Anaerobic
Processing: Natural Mosto – Submerged Anaerobic
Altitude: 1,700 masl
Cupping Score: 88.0 – 89.0 (SCA)
Origin & Story: Grown in the volcanic highlands of Java at 1,700 meters above sea level, this lot reflects the depth and intensity of its lava-rich terroir. The Natural Mosto Submerged Anaerobic process enhances sweetness and floral aromatics, creating a layered and expressive cup with remarkable complexity.
Flavor Notes: Brown sugar, flowery-honeyed, coffee blossom, sweet potato, sweet corn, spicy
Arabica Java Lava Speciality
High Specialty / Sweet & Floral Experimental Honey Anaerobic
Processing: Honey Mosto – Submerged Anaerobic
Altitude: 1,700 masl
Cupping Score: 88.0 – 89.0 (SCA)
Origin & Story: Cultivated on Java’s high-altitude volcanic slopes at 1,700 meters above sea level, this honey-processed anaerobic lot highlights the natural sweetness of the coffee. The Honey Mosto Submerged Anaerobic process preserves delicate floral aromatics while enhancing honeyed depth, resulting in a refined and elegant cup profile.
Flavor Notes: Flowery, coffee blossom, sweet corn aroma, honeyed
Arabica Java Lava Speciality
High Specialty / Clean, Bright & Floral Anaerobic Washed
Processing: Double Washed Mosto – Submerged Anaerobic
Altitude: 1,700 masl
Cupping Score: 88.0 – 89.0 (SCA)
Origin & Story: Produced in Java’s volcanic highlands at 1,700 meters above sea level, this double washed anaerobic lot delivers a clean and vibrant expression of origin. The Double Washed Mosto Submerged Anaerobic process enhances clarity and structure, highlighting floral aromatics and a bright, lively acidity.
Flavor Notes: Flowery, coffee blossom, spicy chili, bright acidity
Arabica Java Peaberry Ibun
High Specialty / Premium Peaberry Microlot
Processing: Double Washed Mosto – Submerged Anaerobic
Altitude: 1,700 masl
Cupping Score: 88.0 – 89.0 (SCA)
Origin & Story: Harvested from the highlands of Ibun at 1,700 meters above sea level, this peaberry microlot offers an elegant and refined cup expression. The double washed anaerobic process enhances clarity and floral aromatics, delivering a sweet and complex profile tailored for premium single origin and microlot programs.
Flavor Notes: Caramel, flowery, coffee blossom, honeyed, spicy, tea rose, sugar cane, starfruit, coriander.
Arabica Java Ibun Specialty
Specialty / Bold & Complex Natural Anaerobic
Processing: Natural Mosto – Submerged Anaerobic
Altitude: 1,600 masl
Cupping Score: 87.0 – 88.0 (SCA)
Origin & Story: Sourced from the Ibun highlands at 1,600 meters above sea level, this natural anaerobic lot delivers a bold and layered cup profile. The Natural Mosto Submerged Anaerobic
process intensifies sweetness and fermentation-driven complexity, resulting in a rich and fullbodied expression with classic chocolate and spice undertones.
Flavor Notes: Brown sugar, flowery-honeyed, dried fruit (apricot), spicy pepper, caramel,
chocolate, herbal, nutty, with astringent aftertaste
Arabica Java Muscat Specialty
Specialty / Fruity & Winey Natural Anaerobic
Processing: Natural Mosto – Submerged Anaerobic
Altitude: 1,500 masl
Cupping Score: 87.0 – 88.0 (SCA)
Origin & Story: Grown at 1,500 meters above sea level, this Muscat-style lot delivers a vibrant and fruit-forward expression of Java coffee. The Natural Mosto Submerged Anaerobic process enhances grape-like and citrus notes, creating a distinctive cup reminiscent of muscat grape character with layered sweetness and spice.
Flavor Notes: Caramel, toasty, nutty, spicy chili, lemony, flowery-honeyed, grape, dried fruit
Arabica Haruman Specialty
Commercial Specialty / Bold & Spiced Profile
Processing: Double Washed Mosto – Submerged Anaerobic
Altitude: 1,100 masl
Cupping Score: 82.0 – 83.0 (SCA)
Origin & Story: Sourced from the Haruman area at 1,100 meters above sea level, this double washed anaerobic lot offers a robust and traditional cup profile. The processing emphasizes body and spice character, making it suitable for commercial specialty applications and blends requiring structure and intensity.
Flavor Notes: Brown sugar, spicy chili-like, dried fruit, straw-like, chocolate, flowery-honeyed, with harsh and astringent aftertaste
Arabica Haruman Specialty
Commercial Specialty / Tropical & Fermentation-Forward Natural
Processing: Natural Mosto – Submerged Anaerobic
Altitude: 1,100 masl
Cupping Score: 82.0 – 83.0 (SCA)
Origin & Story: Produced in the Haruman region at 1,100 meters above sea level, this natural anaerobic lot presents a fruit-driven and fermentation-forward profile. The Natural Mosto Submerged Anaerobic process enhances tropical fruit character and layered sweetness, making it suitable for commercial specialty and value-driven single origin programs.
Flavor Notes: Brown sugar, fruity, pineapple aroma, dried fruit, caramel, jackfruit, nutty,
ambarella, spicy, with astringent aftertaste
Robusta Coffee
Fine Robusta Tatar Galuh
A bold and structured fine robusta from West Java, crafted for depth, sweetness, and classic espresso strength.
- Origin Location: Gunung Sawal, Ciamis, West Java, Indonesia
- Processing: Natural Classic
- Varietal: Mixed varietals (approx. 75% Tugusari)
- Altitude: 700 – 1,000 masl
- Cupping Score: 83,13 (SCA Robusta Protocol)
- Flavor Notes: Brown sugar, caramel, toasty, spicy chili-like, cereal, nutty
Short Cup Profile: This Fine Robusta from the slopes of Gunung Sawal delivers a rich and classic cup profile with pronounced brown sugar sweetness, toasty depth, and warm spice. Its structured body and cereal-nutty character make it ideal for espresso, blends, and strong-bodied brewing styles.