LAURINA3 Indonesia — Supriyanto

Supriyanto Supriyanto, also known as Iyan, is a farmer located in Mount Suket within the Ijen mountain range. On a small plot of his farm, Supriyanto cultivates Laurina coffee, which was initially planted by PT Perkebunan Nusantara. Due to the local climate and environment, the Laurina beans grown in this area have a slightly larger size compared to other Laurina varieties, but they still retain the distinctive Laurina characteristics, such as a sharp, pointed green bean shape. The Laurina plants themselves possess unique features, including pointed leaves and cherries. Low caf Laurina Laurina is considered an exotic coffee bean in Indonesia and is known as one of the most challenging varietals to grow worldwide. It requires special attention from coffee growers but rewards them with exceptional sweetness and reduced bitterness. While decaffeinated coffee is typically achieved through a process of steaming and soaking green beans in a liquid, Laurina naturally contains a lower level of caffeine. With a caffeine percentage of around 0.8%, Laurina, also known as Bourbon Pointu, has significantly less caffeine compared to other Arabica coffees, which typically have a caffeine percentage of 1.8%. The Laurina grown in Indonesia represents the first-ever cultivation of this varietal in the country, and it is a different mutation of the original Laurina variety. However, growing Laurina in Indonesia poses challenges as it is highly susceptible to leaf rust and diseases. The prevailing climate change conditions in Indonesia, characterized by heavy rainfall and hot weather, make it technically unsuitable for Laurina cultivation. Nonetheless, through cross-breeding and natural mutation techniques developed by the Indonesian Coffee and Cocoa Research Institute, this particular Laurina plant can thrive in Indonesia. Supriyanto’s farm is dedicated to cultivating Laurina and other exotic coffee varietals, and they have succeeded in producing the first-ever Indonesian-grown Laurina. Additionally, Supriyanto has planted other exotic varietals, which hold much anticipation for the future. Processing The coffee from this lot is processed in an anaerobic environment, where it is sealed in a plastic tank for 120 hours and then dried naturally. This processing method results in an exceptionally enticing coffee with excellent characteristics. Despite being processed and fermented in an anaerobic environment, the coffee is remarkably clean, displaying a prominent citric acidity and a well-balanced sweetness. Think flavornotes of macadamia nuts, guava, subtle spices, orange and cacaonibs. This filter roast also works amazingly on espresso.