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HomeCoffeesIsla de Java Sunda Kawah Kamojang
Garut, Java Occidental · Indonesia

Isla de Java Sunda Kawah Kamojang

Washed Typica, Ateng, Jember, grown at 1400 to 1550 masl

Roasted by Almanegra Cafe

Recently sold out· checked 3 Aug
Washing StationRoaster-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
Washing StationKawah Kamojang, Garut, Java Occidental, Indonesia✓
Producer—
ProcessWashedLavado✓
Harvest—
Altitude1400 to 1550 masl✓
ClimateTropical rainforest
VarietiesTypica, Ateng, Jember✓
Roast—
Tasting notesbrown sugar, black tea with honey, lemon, cocoa✓

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

Flavor Profile

4NOTES
  • brown sugar
    Sweet › Brown Sugar
  • black tea with honey
    Floral › Black Tea
  • lemon
    Fruity › Citrus › Lemon
  • cocoa
    Nutty/Cocoa

Supply Chain

  1. Washing Station

    Kawah Kamojang, Garut, Java Occidental, Indonesia

  2. Roastery

    Almanegra Cafe

  3. Coffee· viewing

    Isla de Java Sunda Kawah Kamojang

Keep exploring the atlas

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

Tastes similarIndonesia JavaIndonesia Nismara IjenIndonesia KayumasIndonesien Sulawesi KalossiMoka JavaNew World Mokka Java 1Same variety, exploredTypica1436Ateng60Jember17Similar flavour profilebrown sugar, black tea with honey, lemon1601Same 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 1550 masl
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