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HomeCoffeesSumatra Kerinci Giling Basah Indonesia
Gunung Tujuh, Kerinci, Sumatra · Indonesia

Sumatra Kerinci Giling Basah Indonesia

Washed Ateng, Jember, Tim Tim, grown at 1400 to 1500 masl

Roasted by Almanegra Cafe

Recently sold out· checked 3 Aug
CooperativeRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryAlmanegra Cafe· Mexico City, Mexico
CooperativeKoerintji Barokah Bersama, Gunung Tujuh, Kerinci, Sumatra, Indonesia✓
Producer—
ProcessWashedTrillado Húmedo (Giling Basah)✓
Harvest—
Altitude1400 to 1500 masl✓
ClimateTropical rainforest
VarietiesAteng, Jember, Tim Tim✓
Roast—
Tasting notesbrown sugar, caramel, chocolate, baked fruits, herbal, aromatic fir✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

6NOTES
  • brown sugar
    Sweet › Brown Sugar
  • caramel
    Sweet › Brown Sugar
  • chocolate
    Nutty/Cocoa › Chocolate
  • baked fruits
    Fruity
  • herbal
    Green/Vegetative
  • aromatic fir
    not on the wheel

Supply Chain

  1. Cooperative

    Koerintji Barokah Bersama, Gunung Tujuh, Kerinci, Sumatra, Indonesia

  2. Roastery

    Almanegra Cafe

  3. Coffee· viewing

    Sumatra Kerinci Giling Basah Indonesia

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarSumatra Kerinci Gunung Tujuh NaturalSumatra Kerinci Pendekar Anaeróbico IndonesiaIndonesien Sulawesi KalossiIndonesia JavaIndonesien Sumatra Bio KaffeeIndonesia KerinciMore from this farmKoerintji Barokah Bersama3 moreSame variety, exploredAteng60Jember17Tim Tim33Similar flavour profilebrown sugar, caramel, chocolate4034Same processWashed13025From the same originIndonesia695More from this roasterAlmanegra Cafe131 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashedAltitude1400 to 1500 masl
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability