Sadayana | Anaerobic Natural | Indonesia

Jammy, Purple, Sweet Wine

£17.95
Roast
Weight

Roast Profile

Info

Origin: Indonesia

Region: Rancabali, Bandung, West Java

Farm/CWS: Sadayana CWS

Producer: Sucafina Indonesia (Sadayana surrounding farmers)

Altitude: 1400-1700m

Variety: Ateng

Process: Anaerobic Natural

Story

Cuppers Choice is the name right? As I'm writing this we haven't even cupped this coffee. We got like a cheeky racing tip from someone at Sucafina (name redacted for vocational security reason). They were like "psst, buy this, it's the best and nobody knows it yet" so of course our gambling glands started pumping and we instructed Thomas to get some money down on it. If this section is still here when the coffee is released that's because it's fire, if I've deleted it then you wont know about it anyway, but somebody who's giving out dodgy tip offs will.

So yeah, the coffee:

West Java Cirambai Anaerobic Natural comes from small farms tucked into the Rancabali highlands of Bandung, West Java. These farms sit at 1,400–1,700 meters above sea level, where volcanic soil, misty mornings, and cool mountain air create the perfect conditions for slow cherry maturation. The result? Dense, complex coffee with a bold, fruit-driven character.

The Sadayana Washing Station, built in 2022 by PT Sucafina in collaboration with local producers, handles processing. More than just a mill, it’s a hub for farmer support, offering compost, seedlings, and microfinance programs to help sustain and grow the work of the 191 smallholder farmers who deliver their cherry here. Most farms are tiny—just 0.5 to 1 hectare—but their collective effort produces something remarkable.

This lot is Ateng Ijo and Ateng Coklat, two hardy, high-yielding varieties with big sweetness and structure. Processing follows a 72-hour anaerobic fermentation in sealed barrels with one-way valves, locking in deep, layered fruit notes. After fermentation, the coffee dries on raised beds for up to three days, then moves to patios for another 4–12 days, depending on the weather.

Expect ripe fruit intensity, syrupy sweetness, and a structured, lingering finish—the kind of cup that makes you stop and pay attention.

Sustainability & Post Life
  • Carbon neutral production
  • Post-consumer wastemade pouches from a minimum of 83% recycled material
  • Recycle with bags at larger supermarkets (4 LDPE)
  • Remove label if possible (don't worry if not, we've ensured it's under the industry standard 5% of the whole item, so it can be recycled)

Sadayana Coffee Washing Station

Rancabali, Bandung, West Java

Coffee FAQ

Does your coffee come as whole bean or ground?

We only sell whole bean coffee. This is to ensure you make the best cup possible and a big part of that is grinding the coffee just before using it.

If you're in need of a grinder, head to our brewing store.

What's the difference between espresso and filter roast?

We profile most of our coffees for both espresso and filter. In basic terms, espresso coffee is often more developed and slightly darker than a filter roast. This varies with each coffee and in general we roast our coffee to what is considered a light/modern profile. Which one is best for you depends on your intended brewing method.

You can search by brew type on our shop.

Is your coffee roasted to order?

We roast multiple times throughout the week and dispatch online orders twice per week (at minimum). Due to the way we roast coffee, we recommend a minimum rest period of 10 days before brewing.