This is an incredibly rich coffee from Java and we are so thrilled to have it in our selection. A cupping score of 86 points is well deserved.

This coffee comes from the Kamojang estate on the slopes of the Ijen volcanic plateau in East Java, grown at around 1,400–1,600 metres above sea level. The altitude and volcanic soil create ideal conditions for slow cherry development — which is exactly what you want when the plan is to honey process the result.

Black honey processing means the fruit mucilage is largely retained during drying, and the coffee bean darkens as that mucilage breaks down slowly under the sun. The term "black" refers both to the appearance and to the intensity of flavour it produces compared to lighter honey styles. In practice it sits between a washed coffee and a fully natural — you get the clarity and structure of washed processing with the sweetness and body of a natural.

In the cup: passionfruit, crisp red apple, and a delicate violet floral note on the nose. The finish is bright and juicy, long and clean. Best brewed as filter — V60 or AeroPress — to let the complexity open up. Use water around 93°C and a medium-coarse grind.