A Matter of Concrete - LAURINA3 INDONESIA — SUPRIYANTO

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Indonesia — Supriyanto (Iyan) Mount Suket Laurina (Natural Anaerobic)

Tastes Like — 🌰 Macadamia • 🍐 Guava • 🍫 Cacao Nibs

DETAILS

• Producer: Supriyanto (Iyan)
• Farm: Mount Suket
• Region: Ijen, East Java, Indonesia
• Varietal: Laurina (Bourbon Pointu)
• Process: Natural Anaerobic (120hr Sealed Tank)
• Altitude: 1,700 MASL
• Size: 100g

INTRO

From Supriyanto — known as Iyan — on Mount Suket in Ijen: the first-ever Indonesian-grown Laurina, produced on a small dedicated plot at 1,700 MASL and processed through 120 hours of sealed anaerobic fermentation before natural drying. A genuinely historic and technically accomplished lot — naturally low in caffeine, remarkably clean for a process-forward coffee, and deeply expressive. In the cup: macadamia, guava, and cacao nibs, with subtle spices and orange threading through.

THE PRODUCER

Iyan's farm on Mount Suket within the Ijen volcano range has become one of East Java's most ambitious specialty operations — dedicated to cultivating Laurina and other exotic varietals in conditions that, by conventional wisdom, are entirely unsuitable for them. The Laurina plants at Mount Suket were initially established by PT Perkebunan Nusantara, and through cross-breeding and natural mutation techniques developed by the Indonesian Coffee and Cocoa Research Institute, Iyan has succeeded in producing what is believed to be the first commercially grown Laurina in Indonesia.

The Ijen climate — heavy rainfall and hot weather — presents constant challenges for a variety as disease-susceptible as Laurina, which is considered one of the most difficult varietals to cultivate anywhere in the world. The Mount Suket plants are a distinct Indonesian mutation of the original, producing slightly larger beans than the classic Bourbon Pointu while retaining its hallmark characteristics: the sharp pointed green bean shape, pointed leaves and cherries, and naturally low caffeine content of approximately 0.8% — roughly half that of a conventional Arabica.

Java's coffee history stretches back to the 1600s, when the Dutch introduced cultivation to the island during the colonial period. Until 1900, five out of six coffee producers worldwide used Java Typica seeds. Iyan's work represents a very different chapter in that long story.

THE PROCESS

The Natural Anaerobic process at Mount Suket involves:

🍒 Hand-picking — Laurina cherries selectively harvested at peak ripeness 🔒 Sealed tank fermentation — Whole cherries sealed in a plastic tank for 120 hours in an anaerobic environment ⏱️ Extended anaerobic fermentation — Fermented for five days in sealed, oxygen-free conditions ☀️ Natural drying — Cherries dried whole-fruit after fermentation, allowing fruit sugars and aromatic compounds to integrate fully into the bean

The 120-hour sealed anaerobic fermentation is the defining step — five days in an oxygen-free environment builds the depth, sweetness, and aromatic complexity that define this lot, while the subsequent natural drying locks in the macadamia richness and guava character. Remarkably, despite the intensity of the process, the cup retains a prominent citric acidity and clean, well-balanced structure.

THE CUP

A historically significant and genuinely compelling natural anaerobic Laurina from one of East Java's most pioneering producers — macadamia warmth, guava sweetness, and deep cacao nib richness, with subtle spice and orange threading through a clean, well-structured finish. The first Indonesian Laurina — and a worthy one.

Flavour Notes

🌰 Macadamia 🍐 Guava 🍫 Cacao Nibs