IJEN KENYAN WASHED

Processed in Banyuwangi sunny weather, so the dry climate also benefits its method of coffee processing. The flavorful coffees that originate in this Ijen mountain are often known for their acidity, juiciness, and complex red fruit flavors. 

Ijen Kenyan coffee processed are also traditionally known for what's called a "clean cup," which is a shorter way of expressing that a coffee has delicacy and defined flavors, without hint of ferment, funkiness, or the earthy notes that can come from defects or processing.

Ijen Kenyan coffee processed are first de-pulped to remove the fruit from around the bean, then are fermented and washed—sometimes in more than one cycle of both—and soaked in water. The beans are then dried and rested on specially built raised beds. 

So the result? Highly expressive, balanced, and often intensely citric and fruity flavors considered to represent some of the most realized potential in coffee production.