Our first Indonesia collaboration with Latorre & Dutch on their latest Pura Cepa processing project in West Java. And a truly surprising cupping experience for us (and them) when it was showcased at Indonesia Coffee Event. Based on controlled fermentation at the microbiological level, the Pura Cepa method enables them to control temperature, time, pH, sugar content and strains of yeast and bacteria. This approach allows us to identify and select specific strains of beneficial yeast and bacteria to aid fermentation and ensure that fungus and moulds are eliminated from the process. The result is higher sugar content and acidity, bringing the cupping score to high 87 points. This project was done with the intention of sustainability, which helps farmers and communities produce higher quality coffees through education; organic farm practices, permaculture, floor generation and water treatment for the environment and has thus proved to be successful throughout the value chain.