INDONESIA CURTINA SINAR AGUNG

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 fine tuned the anaerobic fermentation with lower temperature to enhance jammy flavour oriented taste profile

The natural anaerobic process brings Bali coffee to a new height. Wana carefully fermented this lot for 72 hours and dried it on raised beds within a greenhouse, developing a deep, jammy complexity. On hand brew, it opens with notes of pineapple jam and black cherry, followed by a mellow mango sweetness. As espresso, it reveals layers of mangosteen and winey acidity, with hints of bubblegum and cacao nibs lingering on the finish. With milk, it transforms into a creamy blueberry milkshake with a soft white chocolate sweetness. Surya Agung marks the final chapter of Bali’s harvest, a coffee that continues to hold a special place in our hearts.