The coffee coop around Mount Argopuro is led by Pak Muhlisin, in Eastern Java. In the area of Situbondo. As a graduate of the Bogor Farming Institute Pak Muhlisin was uniquely positioned to‚ address the challenges faced by his fellow producers by using science and agronomic methodology to harvest, and quality improvements.
After mastering the basics of coffee agronomic production Pak turned his attention towards processing as a way to attract new buyers to their coffees. Specifically the "Hydro Honey" process is unique by having the coffee be depulped and dried on raised beds for 72 hours before being "rehydrated" washed, and dried on raised beds again for 14 days until ready for milling. This process, imparts the body and sweetness of a traditional honey process, but leaves a clean sweet aftertaste.
The resulting cup is creamy and savory. Think of peanut butter, and salted caramel at lighter roasts, where you can add chocolatey tones as you roast darker.