BeMyBean - Indonesia Java Sadayana Anaerobic Natural Filter 250 g

A whole-bean specialty coffee beans from Indonesia, roasted by BeMyBean from Poland. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect hints of blackberries, wild elderberries, raspberry treats, wild strawberries, blueberry pies and homemade wine.

Origin: Indonesia

Region: Bandung, West Java

Farm: Sadayna 

Processing: Anaerobic Natural

Variety: Ateng

Altitude: 1600 m a.s.l.

ABOUT THE COFFEE

Java Sadayana, in its version for alternative brewing methods, is a coffee full of forest fruits and deep, dessert-like sweetness. Blackberry and elderberry provide it with a slightly vinous, juicy acidity, wild strawberry brings freshness, and notes of raspberry Jaffa cakes and blueberry buns build a soft, pastry-like background. The whole experience is tied together by an accent of homemade wine, which adds character and resonates long on the finish. Java Sadayana in filter brewing reveals its more complex, multi-layered face. From the very first sip, juicy blackberry and elderberry appear – slightly wild, deep, with vinous acidity. After a moment, wild strawberry joins in, brightening the profile and introducing freshness.

Notes of raspberry Jaffa cakes and blueberry buns give it softness and a pleasant, familiar sweetness – like fresh, still slightly warm pastries with fruit filling. On the finish, an accent of homemade wine appears – deep and long, tying the entire profile together and giving it character. This is a coffee of high intensity, yet very juicy at the same time. It has a pleasant body, distinct but not overwhelming acidity, and a long, fruity-vinous aftertaste.

The anaerobic natural method is responsible for its character. The process begins with the selection of ripe cherries, which are placed in sealed tanks where fermentation occurs without access to oxygen. In such conditions, microorganisms work differently than in classic methods, creating more complex, often slightly vinous and fruity aromas.

After fermentation, the cherries are dried whole, along with the pulp. It is this stage that allows the beans to absorb maximum sweetness and fruity character. The drying process is slow, with great care taken to ensure uniformity.