INDONESIA CURTINA MATIYA SURYA

One of the biggest perks of direct trade is getting full transparency about the coffee we source and ensuring consistent, sustainable quality. We've been partnering with Curtina for three years now, and each harvest feels like unwrapping a gift. This year, we’re thrilled to feature their latest harvest natural anaerobic lot.

Wana, the mastermind behind Curtina Coffee, is the kind of guy who lives and breathes coffee craftsmanship. He’s always pushing boundaries by refining farming practices, experimenting with processing methods, and fine-tuning coffee grading. For this harvest, he’s crafted a unique blend of natural and anaerobic processing techniques, resulting in coffee with refined fermentation flavours and delicate fruity notes.

The raisin natural process is something special. Cherries are gently sun-dried for a few days until they resemble raisins, then undergo an 84-hour anaerobic fermentation before being finished on raised beds, resulting in a clean, vibrant cup that redefines the island’s character. On hand brew, it unveils elegant notes of honey lemon, green apple, and starfruit, evolving into layers of prune, cardamom, and mango as it cools. Espresso brings deeper tones of dried fruits and date sweetness, while milk turns it into a creamy blend of mango milk, soft watermelon, and a lingering cocoa finish. Matiya Surya celebrates the raw essence of Bali coffee, reimagined through precision and patience.