A subtle and explosive Indonesian coffee, with notes of brownie and black cherry, perfect in a filter. Deni started his journey in agriculture by supplying vegetables from different farmers to traditional markets. It was during this time that he became familiar with the coffee industry and his basic knowledge of agriculture. His interest in coffee was also fueled by his daily consumption of coffee. It was also during this time that he developed his love for Arabica coffees and visualized their potential. He began to learn the post-harvest processes and its market. Slowly, he began sourcing coffees from his vegetable suppliers and slowly developed a close relationship with the coffee growers. At that time, in 2015, he was only 19 years old and a college student. He started processing coffees in 2015 using the natural and washed method. The honey process never crossed his mind at that time. Due to bad weather during a harvest season, he accidentally perfected his fermentation process method, specifically for the honey process, by storing his cherries in a drum. It turns out that this fermentation method is responsible for the unique flavor spectrum found only in his coffees. Deni also shared information about fermentation and microorganisms with his peers before making this decision.