Kamandang #00174

High above the mist-shrouded slopes of Mount Telomoyo in Central Java, surrounded by dense jungle, terraced fields and the quiet presence of Mount Merbabu, this Canephora grows at an altitude of 1,100 meters. Here, Vins and Bedjo work with deep conviction on their Tugusari variety Robusta.

A true rarity: the Quattro Anaerob Natural undergoes a four-stage fermentation, with the cherries fermenting for five days in barrels during each stage. The result is an intense, layered yet remarkably clean profile: powerful, sweet, valvety, and slighlty floral.

Kamandang means “echo” in Javanese, the language spoken in Central Java. As we began our descent from the coffee farm, the voice of the muezzin from the mosque in the valley below carried across the jungle canopy; a moment that sent shivers down our spines.