Haditya Pamungkas

"Cultivating coffee in the high-altitude highlands of Pangalengan, West Java, Haditya Pamungkas operates Finca de Berman with a deep appreciation for the unpredictable rhythms of nature.
Recognizing that weather rarely aligns with fixed plans, Haditya views post-harvest processing not as a rigid set of procedures or a pursuit of flashy flavor descriptors for a label, but as an intentional craft where every single stage has a distinct purpose. Applying this purpose-driven mindset to his Experimental Natural (Dual Phase) lot, Haditya uses experimentation as a tool to expand the understanding of coffee's true potential. Rather than forcing a recipe onto the harvest, he and the Finca de Berman team carefully guides dual-phase fermentation to work in harmony with environmental conditions.
By honoring every step of the post-harvest process, Haditya and his team succeed in crafting a complete and cohesive flavor portrait of Pangalengan coffee.
For Haditya, true progress in specialty coffee comes from respecting the purpose behind every effort, ensuring that every harvest reflects the genuine identity and depth of their mountain terroir."

“Processing is not about chasing trend-driven labels or sticking to rigid recipes. It is about understanding the purpose behind every step, adapting to nature, and unlocking a complete flavor profile that truly honors our land.”