INDONESIA KAMANDANG Quattro anaerobic natural, Canephora/Robusta Tugusari

Sepakung, a village in the heart of the island of Java, is one of these rare landscapes. Surrounded by dense jungle, rugged mountain slopes, and one of the mighty volcanoes of the Pacific Ring of Fire, time seems to flow differently here. The village is small, peaceful, and embedded in terraces of rice fields that line the road leading to it — a nearly archaic world of green.This is where Vins and Bedjo, the producer team behind Kopi Sepakung, work together with their processing station located directly beside the village mosque. With great pride, Bedjo served us his Canephora (Robusta of the Tugusari variety) without hesitation, without qualification, only with joy, conviction, and deep enthusiasm for this species of coffee.

The Robusta harvest in Sepakung usually begins in July and August. When we visited in May 2025, the branches were already hanging heavy with cherries, a clear sign of the plants’ remarkable productivity and vitality. The Robusta plots lie at around 1,100 meters above sea level, surrounded by forest high on the slopes of Telomoyo Mountain, a steep and striking presence that shapes the landscape. Every four years, the eruption of Mount Merapi near Yogyakarta covers the region in a layer of volcanic ash — a geological gift that enriches the soil and supplies the coffee trees with elements that deepen their sweetness, spiciness, and floral aromatics. The profiles that emerge here are truly rare.In the gardens of Sepakung, farmers grow avocados, lemons, tomatoes, broccoli, cabbage, and chili; some keep livestock as well. In the mornings, families take their produce to local markets, and afterwards they return to work on their coffee parcels. Coffee here is not an isolated agricultural activity but part of a diverse agrarian mosaic that shapes daily life.

High above the mist-shrouded slopes of Mount Telomoyo in Central Java, surrounded by dense jungle, terraced fields and the quiet presence of Mount Merbabu, this Canephora grows at an altitude of 1,100 meters. Here, Vins and Bedjo work with deep conviction on their Tugusari variety Robusta.

A true rarity: the Quattro Anaerob Natural undergoes a four-stage fermentation, with the cherries fermenting for five days in barrels during each stage. The result is an intense, layered yet remarkably clean profile: powerful, sweet, valvety, and slighlty floral.