Orange Bourbon
Orange Bourbon is a rare colour mutation of the Bourbon family, a variety whose roots trace back to Réunion, formerly known as Bourbon Island. In the cup, Bourbon is often valued for its sweetness, round body, and refined fruit character. Orange Bourbon stands out visually for its striking orange cherries, but its real appeal is how that genetic line can combine clarity, sweetness, and layered acidity when grown in the right place.
On Mount Suket in the Ijen range, Supriyanto cultivates Orange Bourbon on a small plot alongside other distinctive varieties. The seed was first planted by PT Perkebunan Nusantara and later cultivated by Supriyanto, giving this lot a farm-specific story that links institutional planting history with careful producer-led cultivation. Grown in Ijen’s high altitude volcanic landscape, the variety finds a setting that supports balance, complexity, and vivid fruit expression.
120 Hr Anaerobic Natural
For this lot, ripe cherries are sealed in a plastic tank and fermented anaerobically for 120 hours before being dried as a natural, meaning the fruit remains intact around the seed during drying. That extended oxygen-free fermentation pushes the coffee toward deeper fruit intensity and a more saturated sweetness, while the natural drying helps preserve body, richness, and a fuller aromatic profile.
What makes this coffee especially compelling is not just the method, but how clean it presents for such a bold process. The long fermentation builds pronounced berry character and layered sweetness, while the final cup remains structured and well balanced rather than overly boozy or heavy. In this case, the process amplifies Orange Bourbon’s fruit-driven side, bringing out a profile that feels vibrant, juicy, and expressive.
