Taste Profile:
Notes of purple and blue fruits, gummy bears, and candies.
Processing:
Wildan begins by sorting the coffee cherries to select only the perfectly ripe ones. He then mixes the cherries with lactobacilli and lets them ferment for 24 hours. Fermentation with lactobacilli enhances the coffee's sweetness, juiciness, and pleasant texture. After fermentation, the coffee is spread in thin layers on drying patios, where workers regularly turn it to ensure even drying. Once dried, the coffee is hulled and prepared for shipment to our roastery.
Best for:
A great choice for Hoop, Pulsar, V60, batch brew, Aeropress, or other coffee brewing methods.
Barista's Recommendation:
For the best flavors, pour water at 100°C over the coffee. The idea that higher temperatures can "burn" the beans is a myth. We roast them at 600°C, so there’s no way to "burn" them during brewing. Always use filtered or bottled water with an alkalinity of 60–80 ppm.
Good to Know:
When preparing filter coffee, always use beans that are at least 7 days post-roast. After opening the bag for the first time, let it vent for at least 4 hours before brewing. This will help avoid unwanted bitter notes in the flavor.
Contents:
The package contains roasted Arabica coffee beans in your chosen amount.
