Choose with confidence
A tropical, boozy espresso with dark chocolate depth—equally at home black or with milk.
Flavour notes
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Tasting notes: Apple, Milk Chocolate, Orange Blossom
Varieties: Typica
Process: Washed
Region: Gowa Region - South Sulawesi
Producer: Yolan Tirta
Roast Style: Espresso Roast
We've been on a bit of a mission lately — sourcing more coffee from our neighbours, because good beans shouldn't need a passport stamp from halfway across the world. So when Yolan Tirta's coffee landed in our hands, we did a little happy dance. This guy isn't messing around — he took 3rd place at Indonesia's Cup of Excellence, which is basically the coffee world's version of making it onto the podium at the Olympics. Getting his coffee on our shelves is a genuine flex.
Now, here's the nerdy bit we can't not tell you: this is a washed lot. In Indonesia, that's rare — most coffees there go natural or honey-processed, letting fruit and fermentation do a lot of the talking. Washed coffee doesn't get that luxury. There's nowhere to hide. So what you're tasting is the real deal — pure terroir, pure skill, zero shortcuts.
And the payoff? Sweet, complex, layered, and just plain delicious.
Tasting notes: Apple, Milk Chocolate, Orange Blossom
Varieties: Typica
Process: Washed
Region: Gowa Region - South Sulawesi
Producer: Yolan Tirta
Roast Style: Espresso Roast
We've been on a bit of a mission lately — sourcing more coffee from our neighbours, because good beans shouldn't need a passport stamp from halfway across the world. So when Yolan Tirta's coffee landed in our hands, we did a little happy dance. This guy isn't messing around — he took 3rd place at Indonesia's Cup of Excellence, which is basically the coffee world's version of making it onto the podium at the Olympics. Getting his coffee on our shelves is a genuine flex.
Now, here's the nerdy bit we can't not tell you: this is a washed lot. In Indonesia, that's rare — most coffees there go natural or honey-processed, letting fruit and fermentation do a lot of the talking. Washed coffee doesn't get that luxury. There's nowhere to hide. So what you're tasting is the real deal — pure terroir, pure skill, zero shortcuts.
And the payoff? Sweet, complex, layered, and just plain delicious.
