Indonesia Ijen Anaerobic
RM 59 - RM 199
Roasted today — ships within 24 hours
Number of cups
300g ≈ 20 cups
RM1.95 per cup
1kg ≈ 70 cups
RM1.70 per cup
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Apricot | Red Fruit | Floral
Indonesia Ijen is not what you think Indonesian coffee tastes like.
Forget earthy, heavy, and dark. This is a clean, juicy, vibrant medium roast from the volcanic slopes of Mt Ijen in East Java — and it tastes like nothing else in our range.
First sip: bright, sweet apricot — vivid and immediate, like biting into a perfectly ripe stone fruit. Then a wave of red fruit sweetness develops — think red grape, ripe plum, a jammy warmth that fills the cup. The finish is floral and aromatic, a delicate perfumed quality that lingers long after you've swallowed.
The secret is the anaerobic natural process. The cherries are sealed in airtight tanks where controlled fermentation develops intense fruit flavours and complexity that a standard natural or washed process can't achieve. It's what gives Ijen its signature tropical punch.
Scored 86 by SCA standards. This is premium specialty grade.
Roast Level: Medium
Process: Anaerobic Natural
Varietal: Kartika, Typica, Lini S795
Altitude: 1,000–1,500 masl
Mt Ijen, East Java | 1,000–1,500m | Volcanic Soil
Mt Ijen is an active volcano in East Java, Indonesia — and the coffee grown on its slopes tastes like nowhere else on earth.
The volcanic soil is rich in minerals and natural nutrients, giving the coffee plants an unusual depth of flavour that lowland farms can't replicate. At 1,000-1,500 metres, the altitude slows cherry development, concentrating sugars and building complexity. The surrounding tropical climate — warm days, cool nights, and abundant moisture — creates ideal growing conditions.
The varietals here are Kartika, Typica, and Lini S795 — heritage cultivars that are well-adapted to Ijen's volcanic terrain and known for their aromatic complexity and clean cup character.
What makes this lot exceptional is the anaerobic natural process. After harvest, ripe cherries are sealed in airtight fermentation tanks for a controlled period. Without oxygen, the fermentation produces unique esters and organic acids that create intense fruit flavours — the apricot brightness, the red fruit sweetness, and the floral aromatics that define this coffee. The cherries are then slowly dried on raised beds.
This isn't a traditional Indonesian coffee. It's what happens when volcanic terroir meets modern processing innovation.
Brewing Guide
Ijen's anaerobic process creates intense flavours that respond differently to brewing than conventional coffees. Here's how to get the most out of it:
Filter / Pour Over — Our Recommendation
15g coffee, 225ml water at 93 degrees C (1:15 ratio). Brew time 3:00-3:30. Pour-over is where Ijen's complexity shines brightest. The apricot and floral notes need space to express themselves — filter gives them that clarity. Use a V60 or Kalita Wave for best results.
Espresso — Fruit-Forward Shot
18g in, 36g out (1:2 ratio) in 28-32 seconds. As an espresso, Ijen is punchy and vibrant — expect bright apricot acidity upfront with a red fruit sweetness in the body. This is not a typical espresso profile. If you're used to chocolate-heavy blends, Ijen as espresso will be a revelation.
Flat White
Pull a standard double shot (18g/36g), add 120-150ml steamed milk at 62-65 degrees C. Use less milk than usual — Ijen's fruit character is delicate and too much milk will drown it. The apricot sweetness cuts through beautifully in a shorter milk drink.
Aeropress
15g coffee, 200ml water at 92 degrees C. Inverted method — steep for 1:45, press gently for 30 seconds. The Aeropress concentrates Ijen's tropical fruit notes into an intense, syrupy cup. Highly recommended.
Anaerobic Coffees Demand Freshness
The intense fruit and floral notes that make Ijen special are the first to fade if the beans aren't fresh. Anaerobic processed coffees are more volatile than washed or standard naturals — the complex esters created during fermentation break down faster once roasted. Freshness isn't optional here. It's everything.
Roasted fresh. Ships within 24 hours of your order.
Every bag is sealed with a one-way degassing valve. For anaerobic naturals, we recommend resting the beans for 5-7 days after roasting before brewing — the fruit notes need a short rest to stabilise and fully develop.
Best results window: Days 7-21 after the roast date on your bag. After day 21, the apricot brightness fades first, followed by the floral finish. The body and sweetness remain, but the complexity is best enjoyed fresh.
This is a limited lot. Once the current harvest is sold, we wait for the next season. If you love it, consider the 4x300g pack — it's the best value and ensures you have enough to enjoy the full peak window.
Store in a cool, dry place. No fridge.
Free shipping within Peninsular Malaysia on orders over RM80.
Free shipping to Singapore via Teleport next-day delivery on orders over RM250.
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