This coffee is produced by Frinsa Estate in the West Java region of Indonesia at an altitude of 1500 meters. It features a blend of Borbor, Andungsari, P88, and Sigarar Utang cultivars. The coffee undergoes an experimental anaerobic lactic natural process, involving three days of fermentation in sealed containers with Lactobacillus strains. The resulting cup offers a complex flavor profile with notes of cherry coke, black plum, sweet tamarind, and mango.
Hyperion Coffee is a specialty roastery in Ypsilanti, Michigan, founded in 2015 by Eric Mullins, Dan Kubera and Alex Merz. Named after the Greek Titan of light, the roastery was built on three pillars: relationships, science and education. Kubera roasts on a 10 kilo Ambex, sourcing directly from small independent producers including Ariel Fúnez in Honduras, with every coffee listing varietal, elevation, processing method and farm name. The team cups roughly 30 samples in a single morning session as part of their daily quality routine.
