Originally from the island of Java in Indonesia, this variety has adapted incredibly well to the terroir in Colombia and displays elegant floral notes and a distinctive citric acidity. Bio-Innovation This process starts by capturing and reproducing microorganisms found in the coffee shrub’s growth environment to create its own fermentation substrate. This substrate is then mixed with ripened cherries in a clay pot for 100 hours. This combination allows for a sustainable closed cycle, with the remaining material reused as compost to put it back into the environment