Sable & Stone Roasters
Sable & Stone began working with Vinca Jatirasa while exploring Indonesian coffees with strong character. They were particularly interested in natural processed lots that could enhance body and sweetness. This quickly became a key component in their blends.
The farm produces these coffees using Bourbon and Line S varieties grown at mid to high elevations. Cherries are harvested at full ripeness and immediately sorted before drying. Only dense and uniform cherries are selected.
Natural processing is carried out under full sun conditions on raised beds. Drying takes between 20 to 25 days, with careful monitoring to avoid over fermentation. The cherries are turned frequently to maintain consistency.
In the cup, these coffees deliver notes of dark chocolate, dried fruit, and subtle spice. The body is heavy and syrupy, with a long and lingering finish. This profile provides the depth needed for espresso focused roasting.