Ating Hermawan

"Edward Ken Tirtadarma is a dedicated coffee processor leading Cavalleria Alunan Washing Station in West Java. For Edward, specialty processing is an exacting discipline focused on clarifying and expressing the authentic terroir of Ciwidey rather than manipulating its natural character. Processing cherries harvested at 1,250 to 1,300 masl by local farmer Pak Ating Hermawan, Edward and his team executed a demanding Cold Chain Washed process. This method required maintaining strict fermentation temperatures below 10 degrees Celsius using ice blocks non-stop for 48 hours, followed by abrasive washing and 15 days of slow, manual drying under UV netting to achieve maximum sweetness, juicy mouthfeel, and clean cup clarity.
This lot holds deep emotional significance for Cavalleria Alunan Washing Station. The process was originally initiated alongside Edward's late partner, Michael (in the photo). After Michael tragically passed away during the harvest season, Edward and his team carried the processing through to completion in his honor, making the finished lot a tribute to Michael's dedication. Edward's vision for the future focuses on expanding and modernizing Cavalleria Alunan Washing Station while uplifting the surrounding agricultural community. He is committed to providing superior seedlings and supporting tree rejuvenation programs for local smallholders, building a sustainable and resilient specialty coffee ecosystem in Ciwidey."