Description: Riunggunung Estate is a 10-hectare farm with 9 hectares planted in a selection of different varieties that are commonly found in Java. This lot is from the highest point of the estate, elevation wise. This section of the farm not only develops the most nuanced flavor profile for the coffee, but it is also a somewhat dangerous place for the plants: On very cold evenings it can potentially frost over, which can devastate production. The stress, however, is part of what contributes to the beauty of the flavor in the cup.

Coffee is depulped the day after it is picked, then fermented dry for 18 hours before being washed clean of the mucilage. Drying takes about 7–10 days on patios and raised beds: The coffee starts out on the raised beds for 3 days before being finished on patios.

Coffee was introduced throughout the islands of Indonesia by the Dutch in the 1600s, and was first exported by the Dutch East India Company in the early 1700s. Java was the first of the islands to cultivate coffee, and that long history with the plant on the land is part of the reason that coffee is generically known as "java."

In the 1860s and 1870s, a coffee-leaf-rust epidemic decimated the coffee market in Indonesia, and led to the abandonment of many estates by the Dutch. As the plantations broke up, laborers took up small plots of the land, eventually replanting most of the coffee fields. Indonesia is the fourth-largest coffee-producing country in the world.

Region: Pangalengan, Bandung area of West Java, Indonesia

Altitude: average height of 1600-1650 meters

Cupping Notes: "Sweet and savory with citric acidity, cocoa and lemon flavors."