This coffee is grown in Tlogosari village, at the footsteps of Mount Argopuro, by Ahmad Muhlisin. Since water is scarce in the area, it’s only natural (ha!) for him to gravitate more towards dry processing for his coffees while also exploring experimental post-harvest processes. In collaboration with specialty exporter Belift Green Beans, Muhlisin also heads the non-profit Walida Cooperative. The co-op’s mission is to improve the education level in his home village by running a local K-12 school. To be frank, we expected wild fermenty notes when reading about the natural hydro honey processing—an involved procedure that includes sundrying sorted cherries on raised beds, then rehydrating them before depulping and drying them one more time on raised beds. But this Argopuro lot is surprising in its balanced quality. Fruit notes abound—sweet vermouth and dried strawberry—yet tempered by a mildly nutty backbone. Lovely as both drip and espresso!