Up in the cool highlands of Rancabali, coffee farmer Mr. Handy is known for his commitment to experimentation and precision in post-harvest processing. He collaborates closely with smallholder farmers around the region to oversee the entire coffee journey, from cherry selection to drying. His approach is centred on elevating the clarity and complexity of West Javan coffees, which naturally benefit from the region’s altitude and climate.

For this Lactic Natural lot, only perfectly ripe cherries are hand-picked and placed into sealed anaerobic tanks. In this controlled, oxygen-free environment, a slow stable fermentation unfolds over about 168 hours. Handy does not introduce any external cultures but solely relies on the native microflora present on the cherries and in the surrounding environment. This approach allows the sugars and acids in the fruit to mature gradually, resulting in deeper sweetness and structured acidity.

Once fermentation is complete, the cherries are transferred to raised drying beds, where they dry slowly and evenly. Given the delicate balance needed at this altitude, Handy carefully manages airflow and movement to maintain a clean profile without tipping into over-fermentation.

In the cup, this lot delivers concentrated tropical sweetness and a smooth, juicy fruit expression, a signature that makes Handy’s lactic naturals truly stand out in the region.