This roast comes from the Rancabali Sub-District of West Java, particularly at the Bukit Paniisan mill which supports over 200 local farms. It is grown between 1400–1700 meters & processed using the “Anaerobic Honey” method where cherries are fermented in sealed tanks with one-way valves for five days, then pulped and dried with a thin layer of fruit still attached. This hybrid approach marries the depth of anaerobic fermentation with the sweetness of honey processing, delivering complexity without overpowering ferment notes. In the cup, expect layered fruity tones with a thick body & bittersweet finish.