Lot № 04 · 2025 Harvest

─ 5.0434° S · 104.5301° E ─ Sekincau, West Lampung ─ 957 m above sea

Grown slower. Poured purer.

A small-batch specialty coffee cultivated at 957 metres in the volcanic highlands of West Lampung, Indonesia — harvested only when the cherry turns deep red, and grown without synthetic pesticide for more than a decade.

Scroll to the origin

01 Hand-picked red cherries only 02 958 m volcanic highland 03 Pesticide-free since 2012 04 Direct-trade with 27 families 05 SCA cupping score · 86.5 01 Hand-picked red cherries only 02 958 m volcanic highland 03 Pesticide-free since 2012 04 Direct-trade with 27 families 05 SCA cupping score · 86.5

I · The Place

Where the mountain breathes cold and the soil remembers every rain.

Supantang grows on the slopes of Bukit Rigis, inside the protected Bukit Barisan Selatan ecosystem — one of the last intact highland rainforests on Sumatra. The elevation here does something to coffee that lower farms cannot replicate.

At 957 metres, nights fall to 18°C. Cherries ripen over a long, unhurried season — the bean hardens, the sugars concentrate, and the acidity brightens into something closer to stone fruit than to the earthy, heavy-bodied Sumatrans you already know.

The forest is not a backdrop. It is the farm. Mature shade trees — dadap, jengkol, wild avocado — regulate the microclimate, feed the soil, and shelter the leopards and hornbills whose presence certifies the absence of chemical spray.

II · The Principles

Three things we refuse to compromise.

— 01 Origin

A single terroir, traceable to the row.

Every bag carries the plot number, elevation, harvest date, and the family who tended the tree. No blends, no warehouses, no anonymity.

— 02 Purity

Pesticide-free for over a decade.

Weeded by hand, fed by compost from the farm itself. Independently tested against 217 residue markers — undetectable on all.

— 03 Craft

Cherry by cherry, selected red.

Pickers return to the same tree three or four times per season, harvesting only the deepest-coloured fruit. The under-ripe stay on the branch.

III · The Signature

The rare red-cherry harvest.

Most Indonesian coffee is harvested in a single strip-pick: green, yellow and red cherries torn from the branch together, sorted later by machine. The result is uneven extraction and a muddy cup.

We do the opposite. Our pickers make three to four passes through the same tree over a ten-week window, touching only fruit that has turned a deep, glassy red — the ripeness point at which sugars peak and acidity balances.

It costs us roughly four times the labour. It is why our coffee tastes the way it does.

Picking passes per tree 3 – 4

Rejection rate at sorting ~22%

Brix at harvest (avg) 22.1°

Window per tree 10 weeks

IV · The Method

From tree to vessel in seven deliberate steps.

— Step 01

Red cherries hand-selected at peak ripeness

Selective red-pick

Trained pickers walk the same tree three times in ten weeks, harvesting only the cherries that have reached full crimson. Everything else waits on the branch.

72–96 hrs per lot · 27 picker families

— Step 02

Cherries submerged for float-sorting; underripe floaters discarded

Float-sort & pulp within 6 hours

Cherries are submerged on arrival; underripe floaters are discarded. Pulping happens on the same evening — never next day — to lock in fresh-fruit character.

< 6 hours tree-to-pulp

— Step 03

Anaerobic vessel

Anaerobic ferment, 36 hours

Sealed tanks at 18–20°C. The cool highland night keeps fermentation slow and musical — no acetic edge, just clean malic brightness and a whisper of red berry.

pH tracked every 4 hrs

— Step 04

Parchment beans drying slowly on raised mesh beds

Raised-bed sun-dry

Fourteen to eighteen days on African-style bamboo beds, turned by hand four times daily. No mechanical dryers. The moisture walks down slowly to 10.5%.

14–18 days · 10.5% target

— Step 05

Resting in parchment

Parchment rest, 60 days

Green is held in parchment inside temperature-stable clay stores. Acids soften, complexity integrates. We do not ship early, no matter the order.

60 days minimum

— Step 06

Triplicate cupping

Hand grade & cup

Defects removed by eye. Every export lot is cupped in triplicate against a benchmark by our Q-grader before release. Below 85 points, it does not leave.

SCA protocol · Q-grader signed

— Step 07

GrainPro · sealed

Sealed & shipped

Vacuum-packed in GrainPro under nitrogen, labelled with farm, picker group, altitude and harvest date. Arrives in Rotterdam, Tokyo, Melbourne within 28 days.

GrainPro + N₂ · traceable QR

Interlude · Beyond our farm

From green bean
to the finished cup.

Our work ends at the green bean — sealed, sampled, shipped. What follows belongs to the roaster, the brewer, the drinker. But every step matters to us, because every step shapes what our farmers’ year-long labour finally becomes.

Below: scenes from roasters and partners who have taken our 2025 lots and turned them into something worth tasting.

Beans in roaster drum during first crack — — 01 Roast Inside the drum Roasted to a medium profile, hand-stirred — first crack at 198°C, drop at 213°C.

Roasted beans cooling in traditional bamboo baskets — — 02 Cool Bamboo cooling Cooled in *tampah* baskets — the woven bamboo wicks heat without scorching the surface.

A handful of roasted Supantang beans — — 03 Inspect In the hand Even colour, oil just rising at the seam, dense and audibly hard. The marks of a clean roast.

Freshly ground Supantang coffee — — 04 Grind Ground for the cup A medium grind, the colour of warm cedar, releasing notes of red plum and dark chocolate.

Pak Ridwan · 58 Sekincau plot 03

V · The People

The tree teaches you patience, if you are willing to be taught by a tree.

Pak Ridwan Suparta — third-generation farmer, has tended his six-hectare plot since 1991.
Supantang works directly with 27 farming families across Sekincau, paying 2.4× the commodity C-price at the farmgate.

VI · The Cup

What 957 metres tastes like.

01 Top Red plum, blackcurrant

02 Mid Dark chocolate, molasses

03 Base Cedar, toasted almond

04 Finish Honeyed, long, cooling

05 Body Silk, medium-full

06 Acidity Malic, bright, structured

86_.5

SCA Cupping Score

“Distinctly clean, layered stone-fruit acidity with a confectioner's sweetness on the finish.”

— Q Grader signature, Harvest 2025

VII · The Range

Three expressions, one highland.

Nº 01 · Light

Ridwan Lot

€28

Single-plot, light roast. Red plum, blackcurrant, honeyed finish.

Nº 02 · Medium

Sekincau Reserve

€24

Four-family blend, medium roast. Dark chocolate, molasses, cedar.

Nº 03 · Anaerobic

Bukit Rigis Microlot

€46

Anaerobic natural, 72hr ferment. Rare. 84 bags per harvest.

VIII · Wholesale

For roasters who taste first, ask questions, and pay fairly.

We ship to specialty roasters and private importers in Europe, East Asia, and Australia. Sample bags, full lot profiles, and vintage data available on request.

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