Good Vibes Roastery - Shasika Ijen Lestari, CM Natural Kartika USDA Kobra
Tasting Notes:
Filter Roast - Starfruit, Cacao, Dates, Dried Mango with a silky mouthfeel.
Roasted for as very sweet filter, it actually pulls pretty nice espresso too. Pretty much Omni.
Origin: Ijen Lestari, Ijen, East Java, Indonesia
Producer: Dandy Dharmawan
Altitude: 1200-1500masl
Process: CM Natural
Varietal: Kartika, Usda, Cobra
Origin story: Ijen Lestari. COE #1 Indonesia winner 2024.
The Man Behind the Coffee:
After graduating with a degree in Business Agriculture in 2016, Dandy founded Ijen Lestari washing station. He was first exposed to quality arabica coffees during his time as a college student in Bogor by hopping from cafes to cafes all over the city. As he began to understand how to consume coffee without sugar, he developed an interest and knowledge-seeking attitude towards coffee post-harvest processes.
Update 2022: Dandy participated in the first ever Cup Of Excellence Indonesia 2021, and placed 4th overall.
The Washing Station - Ijen Lestari:
"Pengolahan Kopi Swadaya - Ijen Lestari" (Self-Subsistent Coffee Processing - Ijen Lestari). Lestari means sustainable. Dandy returned to his hometown Banyuwangi, East Java, to set up this washing station. He also hoped to create employments for the local people. Dandy builds Ijen Lestari with a vision to empower local human resources in order to improve their social welfare, self-subsistent coffee processing, and sustainable local employment. He also recently began to help the workers to better manage their financials by setting up bank accounts for them.
Dandy built a Ijen Lestari family which emphasizes sustainability in coffee processing itself, the involvement of the people around him is not just an annual transaction that is only needed when harvest season work arrives, but Dandy also builds a good financial management system for the pickers and farmers involved in Ijen Lestari to improve the welfare of the people and farmers involved in the self-help processing.
Dandy spent countless hours on researches on post harvest processes and development through in-depth literacies, and applies them on his operation. He sets his sight on a mission: to produce a consistently high cupping score coffee from year to year. He also dreams to build his own coffee lab where he could spend hours of researches during off-season.