Riunggunung Estate is a 10-hectare farm with 9 hectares planted in a selection of different varieties that are commonly found in Java. This lot is from the highest point of the estate, elevation wise. This section of the farm not only develops the most nuanced flavor profile for the coffee, but it is also a somewhat dangerous place for the plants: On very cold evenings it can potentially frost over, which can devastate production. The stress, however, is part of what contributes to the beauty of the flavor in the cup.

Coffees from West Java are typically blends from various producers, all selling their coffee in cherry form to local wet-mills or collectives. The coffee is processed by these mills, dried, and we cup and approval samples before finalizing purchases.

Process Method: Typically, Washed coffee in Java is rinsed, then sorted for ripeness and quality, and depulped the same day it's delivered. It's usually fermented for 12–18 hours before being washed to remove the mucialge, and then dried on patios for 7–10 days.