01. PRIME_ORIGINS
Single-Origin Source Code
Three highland lots from the Indonesian archipelago, bought direct and roasted to order in Wynwood. Each carries its own altitude, process, and flavor logic — read the spec sheets below.
01 · Kintamani Highlands · Bali
NEO-KINTAMANI
Grown in volcanic soil on the slopes above Lake Batur, our flagship lot is fully washed and dried on raised beds. The result is a clean, high-clarity cup with a syrupy body — the volcanic minerality reads as spice on the finish. It is the profile the whole roastery is calibrated around.
| ALTITUDE | 1,400M |
|---|---|
| PROCESS | WASHED |
| VARIETAL | Bourbon / Typica |
| ROAST | Medium |
| TASTING_NODES | Dark Chocolate / Black Cherry / Spice |
02 · Toraja Highlands · Sulawesi
TORAJA.EXE
Wet-hulled the traditional Sulawesi way (giling basah), Toraja carries the low, resonant body Indonesian coffee is known for. Cedar and dark maple sit under a savory, herbal edge. Built for milk and for anyone who wants weight in the cup rather than acidity.
| ALTITUDE | 1,600M |
|---|---|
| PROCESS | WET-HULLED |
| VARIETAL | S795 / Typica |
| ROAST | Medium-Dark |
| TASTING_NODES | Earthy / Maple / Herbal |
03 · Mandailing · Sumatra
GLITCH_MANDAILING
An experimental patch on a classic Sumatran. Fermented anaerobically for 72 hours before hulling, Mandailing goes loud: overripe tropical fruit crashing into raw cacao. A little funky, deliberately. This is the lot our subscribers request by name.
| ALTITUDE | 1,200M |
|---|---|
| PROCESS | ANAEROBIC |
| VARIETAL | Ateng / Jember |
| ROAST | Medium |
| TASTING_NODES | Tropical / Funky / Cacao |
// ROAST_LEVELS
How to Read a Profile
Roast level is not about strength — it is about which flavors survive the fire. Here is how to read what is on the bag.
MEDIUM · CLARITY BUILD
Pulled at the front edge of first crack. Preserves origin acidity and aromatics — the black cherry in Kintamani, the tropical funk in Mandailing. Best on filter and pour-over, where clarity is the point.
MEDIUM-DARK · BODY BUILD
Developed a little further for a heavier, sweeter body. Cedar and maple come forward, acidity settles back. This is where Toraja lives, and where milk-forward espresso programs want to be.
TASTING_NODES
The three descriptors on every bag are the dominant notes our cupping table agreed on, front to finish — not a promise you must taste all three, but a map of where the cup is headed.
ROAST_DATE
Stamped on the seal. Coffee is freshest three to fourteen days off roast. We ship within 48 hours of roasting, so the date tells you exactly where in that window your bag is.
// OPEN_CHANNEL
Route a Sample Pack
Want to cup all three origins before you commit a wholesale order or subscription? Ask for a sample pack and we will route one to your bar.
