INDONESIA SELOSA DJAWA PLULUHAN

Selosa Coffee continues to push the boundaries of processing in Central Java, bringing together multiple fermentation techniques to shape remarkable lots. This particular coffee hails from Pluluhan village on the slopes of Mount Lawu, nurtured by smallholder farmers who practice agroforestry. Pine trees stand tall as natural shade, creating a healthy, nutrient-rich environment for cultivating Arabica coffee, while also reflecting the harmony between nature and farming.

The process behind this lot is as intricate as it is deliberate. It begins with a 120-hour natural submerged fermentation, allowing whole cherries to develop depth and structure. Once complete, the cherries are pulped and reintroduced to a second fermentation stage, this time with mossto juice, for another 120 hours. To refine and preserve clarity, the coffee is washed, soaked in chilled water, and then patiently dried in a controlled room for 20 to 25 days.

Submerged fermentation has become a highlight of the 2025 harvest, and this double-stage approach designed by Zahrul Huda yields a cup that is both complex and elegant. As a filter, the coffee leans toward gentle persimmon, kumquat, apple, and the soft sweetness of demerara sugar. Pulled as espresso, it opens with vibrant layers of apricot, red berries, and plum, finishing playfully with hints of bubblegum. With milk, it mellows into persimmon and apple pie, rounded by honeydew sweetness. This lot is a showcase of craft and precision, a bulletproof testament to the dedication of both farmer and processor.