Indonesia — Supriyanto (Iyan) Mount Suket Java (CM Natural)

Tastes Like — 🍊 Orange • 🫐 Forest Fruits • 🍫 Molasses • 🍇 Raisin • 🍒 Cherry

DETAILS

• Producer: Supriyanto (Iyan)
• Farm: Mount Suket
• Region: Ijen, East Java, Indonesia
• Varietal: Java
• Process: CM Natural (120hr Bioreactor Anaerobic + Natural Dried)
• Altitude: 1,700 MASL
• Size: 100g

INTRO

From Supriyanto — known as Iyan — on Mount Suket in Ijen, East Java: a process-forward CM Natural that showcases the extraordinary range of Indonesian specialty coffee. Sealed in a bioreactor tank with carbon dioxide for 120 hours before natural drying, this is a dense, layered, and intensely expressive lot built on volcanic terroir. In the cup: orange, forest fruits, and molasses up front, deepening into raisin, cherry, and a winey finish.

THE PRODUCER

Iyan farms on Mount Suket at 1,700 MASL within the Ijen volcano range in East Java — a high-altitude volcanic landscape that produces coffees of strong fruit character, balanced acidity, and deep, syrupy sweetness. His farm spans more than eight hectares, with coffee trees originally planted by PT Perkebunan Nusantara and later taken over and cultivated by Iyan directly. The volcanic soil of the Ijen range, combined with the altitude and cool temperatures of Mount Suket, provides the foundation for the intense, structured cup character that defines his lots.

The Java varietal — a tall, productive Typica descendant that takes its name from the island — has been grown in Indonesia for centuries. At 1,700 MASL in Ijen, it provides the structural backbone onto which Iyan's precision fermentation programme adds its expressive, fruit-forward character.

THE PROCESS

The CM Natural process at Mount Suket involves:

🍒 Hand-picking — Cherries selectively harvested at peak ripeness 🛢️ Bioreactor tank fermentation — Whole cherries placed in a sealed bioreactor tank and injected with carbon dioxide, creating a precisely controlled anaerobic environment ⏱️ 120-hour fermentation — Fermented for a full five days in the sealed CO₂ environment ☀️ Natural drying — Cherries dried whole-fruit after fermentation, allowing sugars and fruit character to integrate fully into the bean

The 120-hour bioreactor fermentation is the defining step — five days in a sealed, CO₂-injected anaerobic environment builds the dense, layered fruit intensity and winey complexity that define this lot, while the subsequent natural drying locks in the syrupy sweetness and deep raisin and cherry character that make this such a compelling and distinctive expression of East Java.

THE CUP

A dense, expressive, and richly layered CM Natural from one of East Java's most thoughtful producers — orange and forest fruit sweetness up front, deepening into molasses warmth and a long, winey raisin and cherry finish, with enough clean structure to keep the cup defined and complex throughout. Indonesian coffee at its most ambitious.

Flavour Notes

🍊 Orange 🫐 Forest Fruits 🍫 Molasses 🍇 Raisin 🍒 Cherry