Indonesia Nismara Ijen

Country/Region: Indonesia, Banyuwangi, East Java

Varietal: Kartika, Cobra, USDA

Processing: Fully-Washed

Elevation: 1200 - 1500 m.a.s.l.

We Taste: Red Apple, Almond, Brown Sugar

Ijen Lestari was founded by Dandy after returning to his hometown of Banyuwangi, East Java, with a dream of creating more than just great coffee. Inspired by his early exposure to specialty coffee while studying Business Agriculture, he became deeply fascinated by post-harvest processing and the pursuit of quality.

The name “Lestari” means sustainable—a value that shapes every aspect of the washing station. Dandy established Ijen Lestari not only to process coffee independently, but also to create meaningful and lasting opportunities for local farmers and workers. From supporting financial literacy to helping workers open bank accounts, he believes that sustainable coffee begins with empowered communities.

Driven by countless hours of research and experimentation, Dandy continually refines his processing methods in pursuit of consistent excellence. The result is a coffee that reflects both purpose and precision. This coffee is a cup of exceptional clarity with comforting notes of chocolate and almond, delivering a clean, balanced, and approachable tasting experience that honors the people behind every harvest.

The Indonesia Nismara Ijen, sourced from the Banyuwangi region of East Java, represents a distinct expression of the Kartika varietal. Cultivated by Ijen Lestari at elevations between 1200 and 1500 masl, this lot is prepared using the fully-washed method, a technique often employed to highlight the inherent clarity and structural acidity of the bean. Roasted by PPP Coffee, the profile emphasizes a balanced sweetness, characterized by notes of red apple, almond, and brown sugar.

While Indonesia is frequently associated with earthy, heavy-bodied profiles, washed-process coffees from this region can offer a surprising brightness and refined mouthfeel. When evaluating such profiles, enthusiasts often consult the flavor wheel to better identify the nuances between stone fruit acidity and the deeper, caramelized sugars typical of high-quality East Javanese harvests. This specific offering provides a compelling look at how careful processing can elevate the profile of the Kartika plant.