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INDONESIA - Ijen Lestari Carbonic Macerated Anaerobic Natural (Filter)

INDONESIA - Ijen Lestari Carbonic Macerated Anaerobic Natural (Filter)

Pomelo | Blueberries | Pu’er Tea

3 total reviews

Regular price $34.00
Regular price Sale price $34.00
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Dandy Darmawan took first place at the Cup of Excellence this past year in Indonesia. Meaning, he had the highest scoring Indonesian coffee last year. Not only that, it was actually the highest scoring coffee in the history of COE Indonesia. The process that got him his top score was this process here - Carbonic Macerated Anaerobic Natural.

Dustin went to a cupping hosted by La Finca in Vancouver, and after trying his coffees, we knew they were the perfect showcase for Coffee Wallas. Suneal used this coffee in the Canadian Brewers Cup, specifically because of how it checked all the boxes: beautiful acidity, very high sweetness, pleasant aftertaste and incredible complexity all throughout the cup with a profile that changes from hot to cold.

This heirloom varietal coffee is grown in rich volcanic soil at 1500 MASL. The cherries are placed in an airtight tank which is injected with carbon dioxide to ferment for 72 hours. It’s sun dried to a moisture content of 11-12%.

250g bag. Roasted in Toronto, Ontario. 

Orders placed by Sunday @ 11:59pm EST will be roasted Monday to Wednesday and shipped as soon as possible. Orders process and ship out within 2-5 business days.

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ORIGIN DEEP DIVE

Indonesia’s coffee story dates back to the late 1600s, when Dutch colonists introduced coffee plants to Java, making it the third country to cultivate coffee (after Ethiopia and Yemen, the two potential birthplaces of coffee). By the early 18th century, Indonesia was exporting coffee to Europe, and Java essentially became synonymous with coffee itself. Thanks to its volcanic soil and tropical climate, Indonesia’s islands proved perfect for growing coffee, with production spreading to Sumatra, Sulawesi, and beyond.


For much of its history, Indonesia has been known for its earthy, full-bodied coffees—often with notes of chocolate and spice—many of which come from unique processing methods like wet-hulling. Offerings like Sumatra Mandheling earned global recognition, becoming iconic during the second wave coffee movement.


Today, Indonesia’s coffee scene is evolving, with producers increasingly focused on specialty-grade beans. They’re embracing innovative fermentation techniques and sustainable practices, producing coffees that highlight vibrant acidity and fruit-forward flavors. The Specialty Coffee Industry of Indonesia is contributing too, recently introducing regulations that require competitors in domestic barista competitions to use Indonesian-grown coffee. This regulation hasn’t held back baristas (we're looking at you, Mikael Jasin, the 2024 World Barista Champion from Indonesia). Producers like Dandy Darmawan are also setting new standards, achieving record-breaking cup scores in the Cup of Excellence competition.


With over 3,000 islands contributing to its coffee landscape and a rich history, Indonesia remains one of the most exciting origins for specialty coffee.

What's exciting about this coffee

Dandy Darmawan took first place at the Cup of Excellence this past year in Indonesia. Meaning, he had the highest scoring Indonesian coffee last year. Not only that, it was actually the highest scoring coffee in the history of COE Indonesia. The process that got him his top score was this process here - Carbonic Macerated Anaerobic Natural.

Dustin went to a cupping hosted by La Finca in Vancouver, and after trying his coffees, we knew they were the perfect showcase for Coffee Wallas. Suneal used this coffee in the Canadian Brewers Cup, specifically because of how it checked all the boxes: beautiful acidity, very high sweetness, pleasant aftertaste and incredible complexity all throughout the cup with a profile that changes from hot to cold.

This heirloom varietal coffee is grown in rich volcanic soil at 1500 MASL. The cherries are placed in an airtight tank which is injected with carbon dioxide to ferment for 72 hours. It’s sun dried to a moisture content of 11-12%.

Brew Guide

Using a Hario Switch + Aquacode water. Use 15g of coffee, grind it medium grind (6 on Ode / 6.5 on a 1ZPRESSO ZP6). With the switch open, pour 45g of water at 195F. Wait until the 45 second mark, pour a second pour of 45g of water at 175F. At 1:15, close the valve, and pour up to 225g with the 175F water. At 2:25, release the valve. Add a 15g bypass and swirl the carafe to integrate the water.

Customer Reviews

Based on 3 reviews
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B
Benjamin Dowden

Delicious

S
Sophie St-Jean Ledoux
Indredible taste wow!

It is a huge surprise and I Will urgently try other Coffee from them!

B
Bonnie D
Smoothest Anaerobic ever

This coffee is velvety boozy blueberry for days and a pleasure to drink.

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