Green coffee rooted in West Java’s forests
Rahyang Coffee works with smallholder communities in Gununghalu, West Java, to produce traceable Indonesian arabica. We focus on clean flavors, careful processing, and long-term partnerships with farmers.
Core green coffee lineup
Six lots of the same shade-grown arabica from Jawa Halu, West Java. What changes from one to the next is the fermentation and the drying — and with it, the cup. Samples available on request for all six.
- Type
- Arabica Specialty
- Variety
- Gayo · Lini-S · Timor
- Origin
- Jawa Halu, West Java
- Defect
- <3%
- Moisture
- <12%
- Packaging
- Green beans, GrainPro
Semi Washed
Lemon, sugarcane, chocolate, ginger
- Drying
- 3–5 weeks
- Fermentation
- None
Cherries sorted in a floating tank, rinsed, dried for 3–5 weeks, wet hulled, then sized and hand-picked for defects.
Full Washed
Caramel, orange, lime, red berries, chocolate
- Drying
- 2–3 weeks
- Soak
- 18–24 h
Sorted in a floating tank and pulped, then soaked 18–24 hours with the water replaced every 4 hours. Washed, dried for 2–3 weeks, dry hulled, sized and hand-picked for defects.
Honey
Caramel, dark berries, mangosteen, a hint of pineapple, chocolate
- Drying
- 2–3 weeks
- Fermentation
- None
Sorted in a floating tank, pulped and washed with mucilage retained, dried for 2–3 weeks, dry hulled, then sized and hand-picked for defects.
Honey Anaerobic
Grape, strawberry, mangosteen, plum, jasmine, rose
- Drying
- 2–3 weeks
- Anaerobic
- 72 h
Sorted in a floating tank, pulped and washed, then fermented 72 hours in food-grade anaerobic tanks. Dried for 2–3 weeks, dry hulled, sized and hand-picked for defects.
Natural
Banana, dark berries, lemon, caramel, chocolate
- Drying
- 3–5 weeks
- Fermentation
- None
Sorted in a floating tank, rinsed and dried whole in the cherry for 3–5 weeks, dry hulled, then sized and hand-picked for defects.
Natural Anaerobic
Grape, plum, white grape, mandarin, jasmine
- Drying
- 3–5 weeks
- Anaerobic
- 72 h
Sorted in a floating tank and rinsed, then fermented 72 hours in food-grade anaerobic tanks. Dried in the cherry for 3–5 weeks, dry hulled, sized and hand-picked for defects.
Processing with control and transparency
We keep processing simple and traceable. Cherries are separated by village, variety and altitude when possible, and each lot follows a documented protocol so you can understand what you are cupping.