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I got to know specialty coffee when I was still studying in Bogor in 2014. I learned then that the same coffee could produce different characteristics when processed using different methods. Curiosity about post-harvest processing made me visit several coffee-producing areas in Java. What happened on site turns out to be different from what I imagined, there are still many farmers who have not implemented good processing standards: cherries that are left to rot several days after being picked, unripe cherries are harvested, drying is not optimal and so on. After these visits, I finally decided to set up a coffee processing plant to optimize quality, especially from the post-harvest or processing side. Coincidentally, near my hometown, there is a large Arabica coffee plantation area located in Ijen. - What post-harvest processes do you do? We do classic methods like: full-washed, honey and natural. Also some experimental like anaerobic and carbonic maceration.