An Indonesian Caturra and Bourbon lot fermented with fresh melon. It smells and tastes of ripe melon, with tropical fruit, clean sweetness and the soft herbal note Indonesian coffees are known for.
The story
Grown at 1,100–1,600 m. Melon goes in during fermentation, then the coffee is wet-hulled (giling basah), the traditional Indonesian method of removing the parchment while the bean is still moist. Wet hulling gives the smooth, heavy body; the melon adds the fruit on top.
In the cup
Melon up front, tropical fruit behind it, gentle herbal depth and a smooth, rounded body. Sweet, mellow, very easy to drink. Roasted medium for filter, and excellent iced. For a deeper, wine-like Indonesian, try Indonesia Extended Fermented.
How to brew
Hot V60
- 15 g coffee
- 250 g water
- 91 °C
- Medium grind
- 2:45-3:00 total
- 0:00 Bloom with 50 g and swirl
- 0:45 Pour to 100 g
- 1:10 Pour to 150 g
- 1:30 Pour to 200 g
- 1:50 Pour to 250 g, then swirl gently
Iced V60
- 18 g coffee
- 180 g water
- 120 g ice
- 91 °C
- One step finer
- 0:00 Put the ice in the server, bloom with 40 g
- 0:45 Pour to 110 g
- 1:15 Pour to 180 g
- 1:45 Swirl, then stir over the ice
Excellent served iced.