On the slopes of Aceh, where the morning mist mingles with the scent of freshly overripe coffee trees, a coffee is created that defies conventional notions of what Catimor has to offer. Hendra Maulizar, a tireless experimenter, works with coffee here like a winemaker works with his grapes – seeking sparkle, natural elegance and deep pleasure. This variation has been processed by carbonic maceration, a technique that adds juiciness and a subtle alcoholic pearl to the coffee cherries.

The result is a coffee with notes of white grapes, pineapple and a touch reminiscent of prosecco – fresh, lively and playfully vibrant.