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Indonesia

Indonesia

Double Ferment

Roasted by Experience Coffee - Specialty Coffee Roastery and Workshop Space | Kafferosteri

Available now· checked 30 Jul
CooperativeRoaster-stated
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Details

RoasteryExperience Coffee - Specialty Coffee Roastery and Workshop Space | Kafferosteri· Uppsala, Sweden
CooperativeWahyu and Kojoyo Cooperative, Indonesia≈
ProducerWahyu Setiono
ProcessDouble FermentFirst 3 days dry, then 4 days submerged≈
Harvest—
Altitude—
ClimateOcean
Varieties—
Roast—
Tasting noteskiwi, citrus, juicy, tropical fruit, lemonade, pure sweetness✓

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

Flavor Profile

5NOTES
  • kiwi
    Fruity
  • citrus
    Fruity › Citrus
  • tropical fruit
    Fruity
  • lemonade
    Fruity › Citrus › Lemon
  • pure sweetness
    Sweet › Overall Sweet

Supply Chain

  1. Cooperative

    Wahyu and Kojoyo Cooperative, Indonesia

    Grown by Wahyu Setiono

  2. Roastery

    Experience Coffee - Specialty Coffee Roastery and Workshop Space | Kafferosteri

  3. Coffee· viewing

    Indonesia

Keep exploring the atlas

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

Tastes similarSumatraIndonesia KayumasMusara IndonesiaIndonesia KalossiSumatraIndonesia BaliSimilar flavour profilekiwi, citrus, juicy1598Same processDouble Ferment76From the same originIndonesia695More from this roasterExperience Coffee - Specialty Coffee Roastery and Workshop Space | Kafferosteri2 coffees
Community

Brew recipes

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

ProcessDouble Ferment
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

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