Introduction
We traveling to the virgin land, in the south Sumatra, semendo highland. Located at an altitude of 1.600 – 1.700 masl with kartika and andungsari coffee variety, we call this virgin land because this mountain is only inhabited by a dozen residents, so it’s in pristine condition. There are a lot of trees like a jungle, high altitude, lower temperature and more humidity, because of this it make a slow raipin coffee cherrys, allowing for more sweetness and bright acidity.
Curator Coffee Company has created a way to process coffee known as hermetically sealed natural 166 hours, after the cherrys picked. The cherry are hermetically sealed in the dark room for 166 hours with temperature controlled between 16’ – 18’c, after that the cherrys are dried naturally on raised beds for 30 days.
We brew with: V60/ORIGAMI
Brewing by Ical, from Kopiteori Indonesia
Recommended Recipe
Ratio: 1 : 15
Dose: 13gr – water 200gr
Water: Aqua
Grind size: medium
(we recommend to rest the coffee for at least 14 days from the roast date)
Brewing Guide
4 pours
50gr – 0:00 – 0.30
50gr (100) – 0.31 – 1.00
50gr (150) – 1.00 – 1.30
50 (200) – 1.30 – selesai
Flavour Notes
Manggo, Raisin, Milk Chocolate
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