Every flavour begins somewhere.
Indragiri, Rancabali · 1600–1800 MASL · Harvest 2026
Chapter 01 — Enter Indragiri
Where this coffee comes from.
Every flavour begins somewhere. This lot starts in the highlands of Rancabali, Indragiri — steep, cool, and slow to ripen. Explore the origin before the numbers.
Chapter 02 — Meet the cherry
Before fermentation, selection decides the ceiling.
Fermentation cannot rescue poor fruit. We pick only red-ripe cherries, then float and hand-sort to pull every defect before anything begins.
Chapter 03 — The process chamber
What Driva did to it.
Eight stages, each one a decision. Open any step to see the conditions, the call we made, and why.
Tap a stage to open it
Chapter 04 — The processing record
The data, honestly.
Measured by hand, twice daily. We plot the real sampling points — no smoothed curves pretending we watched every second.
Fermentation · pH progression
Thermal shock — process arrest
pH fell from 5.6 to 3.9 over 48 hours, then thermal shock held it at 3.88.
Moisture progression
Values recorded twice daily. Points are measurements, not interpolation.
Chapter 05 — Walk through the greenhouse
Fermentation builds potential. Drying decides whether it survives.
Drying conditions in Indragiri are difficult and variable, so the greenhouse is where the profile is won or lost. Shallow beds, frequent turning, and dehumidification on the worst nights.
Chapter 06 — The cup
Why you should trust this lot.
Scored after the process story, not before. The radar plots the cup on an 8-point SCA scale; the table shows what we set out to build versus what we found.
Expectation vs observation
Buyer-ready lot library
The lots, ready to ship.
A West Java microlot catalogue — every lot traced to origin, process, and cup. Pick a lot, review the spec, and request a sample.
The lot is on the record
Three ways to take it further.
Scan on the bag → opens this exact batch, not a generic homepage.