On the volcanic slopes of Mount Manglayang, Mr. Ade has built a reputation for producing some of the cleanest and most consistent natural coffees in West Java. Working with a small circle of like-minded farmers, he focuses on precision and careful drying to bring out a bright, refined expression of the region.

For this natural lot, cherries undergo strict ripeness selection at the farm, followed by floating and hand-sorting to ensure only clean cherries move forward. Ade then spreads the cherries directly onto raised beds in thin layers,and turns them frequently throughout the day to encourage even drying, which is essential in Manglayang’s humid microclimate. Using covered beds and tightly controlled airflow, he creates a clean, stable environment that prevents mold and off-notes while allowing the fruit to dry gradually.

The result is a natural coffee that avoids the heavy or overly fermented character often associated with Indonesian processing. Instead, the cup is clean, sweet, and balanced, with fruit tones like plum and cherry, gentle honeyed sweetness, and light floral edges. The Sigararutang varietal and volcanic soil further contribute to its bright and refined profile.