Description
About the Coffee Producer:
Exceptional coffee is not always easy to find. Too often, it is surrounded by hype that fails to live up to expectations, while truly remarkable coffees can seem confined to competitions: exciting, but distant from everyday coffee drinkers.
That is why we are genuinely proud to introduce Butterfly Dream, an extraordinary Liberica coffee from Indonesia that we believe will completely change your expectations of what coffee can be.
Roasted for filter brewing, it opens with an intense fragrance of strawberry and bubble gum, followed by notes of jasmine florals and a distinctive sweetness reminiscent of Japanese Umeshu (梅酒), all carried by a beautifully silky mouthfeel.
Butterfly Dream is both our first Indonesian coffee and our first Liberica release. Produced and processed with meticulous care by the influential team at JB Coffee in Central Java, it is undoubtedly one of the most exciting coffees we’ve ever tasted.
As Asians working in the specialty coffee industry, we are passionate about sharing our culture through coffee in meaningful ways. Butterfly Dream is a coffee we truly love and feel proud to represent, and we are delighted to share that sense of discovery and joy with our friends across the country.
About the Coffee Processing:
Traditionally, Liberica is a less welcomed coffee species in the specialty coffee industry. They are usually less acidic compared with Arabica, and they grow so tall (up to 20 m) that harvesting becomes difficult; as a result, yields are usually lower.
The producer of Butterfly Dream, JB Coffee, is determined to change this narrative. Grown in Kendal, Central Java, the region’s warm tropical climate, fertile volcanic soils and moderate elevations provide an ideal environment for Liberica.
Rather than amplifying fermentation character, Butterfly Dream was designed to explore how controlled microbial management can produce a more structured and elegant expression of Liberica.
First, selected cherries are stored in sealed anaerobic fermentation tanks for approximately 168 hours. Naturally occurring microorganisms gradually metabolise the sugars within the cherry, enhancing its sweetness and giving it a richer mouthfeel. The relatively long, controlled fermentation also prevents excessive volatile acidity.
After that, the cherries are briefly rested before entering a second anaerobic fermentation for approximately 148 hours. Rather than simply extending the first fermentation, JB Coffee separates the protocol into two stages to better manage microbial succession and fermentation kinetics. The second stage refines the aromatic profile, increases sweetness density, and rounds the tactile structure while preserving clarity and preventing over-fermentation.
Once fermentation reaches its target endpoint, the cherries are transferred directly onto raised beds under direct sun exposure, where they are dried for approximately 20 days.
By carefully extending the drying period under controlled conditions, JB Coffee achieves greater cup stability, cleaner aromatics, and a more refined mouthfeel.
Green Coffee Importer: Dawn Coffee Curators