Ijen Laurina — Anaerobic Natural
ID-JA-023
Region : Mount Suket, Ijen, East Java
Altitude: 1700 MASL
Varietal: Laurina
Process: 120H Anaerobic Natural
Profile: Brown Sugar, Guava, Dried Fruit
Harvest Year: August 2024
Supriyanto, known as Iyan, a farmer in Mount Suket, located in the mountain range of Ijen grows Laurina in a small plot of his farm. The coffee seed was first planted by PT Perkebunan Nusantara and was cultivated by Supriyanto.
Due to the local climate and environment, the beans have a slightly bigger shape compared to other Laurina but still have its distinct Laurina characteristic with a sharp pointed green bean shape. The plant itself has a one-of-a-kind characteristic with pointed leaves and cherries.
Lauriana is considered an exotic bean in Indonesia, known as one of the most difficult coffee varietals to grow all over the world. It requires more attention from coffee growers, producing extraordinary sweetness and perceived less bitterness.
While decaffeinated coffee is done by warming and soaking green beans in liquid, Laurina is a coffee variety that naturally has a lower level of caffeine. Laurina or so called Bourbon Pointu has a caffeine percentage of around 0.8% compared to other Arabica coffees with 1.8% caffeine percentage.
This is the first ever Laurina grown in Indonesia and different mutant of Laurina is grown here. Laurina is very susceptive to leaf rust and diseases. Since climate change is a major problem in Indonesia with heavy rainfall and hot weather conditions, Laurina technically cannot be grown in Indonesia.
This Laurina is a cross-bred and a natural mutant of the Bourbon variety. This method and cross-breeding technique allows this plant to grow in Indonesia and was developed by the Indonesian Coffee and Cocoa Research Institute.
The farm managed and cultivated by Supriyanto has been growing Laurina and other exotic varietals and now we managed to get our lot on the first-ever Indonesian Laurina that ever existed. Supriyanto planted some other exotic varietals that we cannot wait to have in the coming years!
This lot is processed in an anaerobic environment, sealed in a plastic tank for 120 hours, and dried as natural. A super enticing coffee with excellent characteristics and is considered very clean for a coffee processed and fermented in an anaerobic environment. Citric acidity is very well present alongside a well-balanced sweetness.
