Nota means notes, the kind you taste. We source experimental Indonesian nano lots, tiny and fermented slowly for flavour you can name, then deliver them to UK roasters with every reading that proves it.
Nota is the Indonesian word for a note, and we chose it for the ones you find in the cup. Cotton Candy, Pomegranate, Lime. Chasing them is why our farmers ferment the way they do. Then we write everything down: yeasts, hours, moisture, weather. Flavour is the promise; the paperwork is how we keep it.
WHY WE DO THIS →Indonesian coffee is evolving fast: new varieties, new processing, producers experimenting at a pace few outside the country have seen. We think the world needs to know about us.
Reza works differently from most. His coffee grows in dense agroforestry, under shade and among spice and fruit trees, rather than in cleared monoculture rows. He cultivates all four commercial coffee species: arabica, canephora, liberica and excelsa, across altitudes from 700 to over 2,000 metres on Mount Prau, Mount Sindoro and the Jlegong-Bejen hills. Very few producers anywhere work across that range.
What sets his lots apart is the fermentation. Taking cues from Colombian producer Diego Bermúdez, he runs precisely controlled multi-stage ferments using yeasts, hops and mosto, the fermentation liquid saved from previous successful batches and reintroduced to guide the next. It is exacting, experimental work.
His coffee has been used by Serkan Sagsoz, Turkey Barista Champion and a two-time World Barista Championship competitor.
Named Indonesia's Most Influential Producer.
Mountwa grows coffee on its own estates on Gunung Wayang (1,700 masl) and at Datar Gamblok (1,500 masl), with full control from seedling to processing. Through its Collective Project, it also works directly with farmers and processors in Rancabali (1,450 masl), building long-term partnerships that raise quality and farmer income.
From Mountwa's own farms on Gunung Wayang and at Datar Gamblok.
Made with local farmers in Rancabali.
Tasting notes are the producer's. Samples on request.
The lot is fermented, dried and logged by the people who grew it. Every yeast, hour and reading written down.
We cup it as a Q Grader, back it with lab certificates, and clear it through customs ourselves. Nothing travels unproven.
It lands into storage with controlled temperature and humidity, so the coffee you cup in month six tastes like the one you cupped on arrival.
Packed into GrainPro inner bags and sacks, then sent out with its notes, the same ones written at origin.
Nano lots, often just a few sacks each, landed in the UK and cupped before they ship. Ask for samples. You will taste the notes first, then read the logs that made them.
