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Sindoro

Tropical fruit, chocolate, kiwi, pineapple Country: indonesia Producer: Wahyu Setiono Process: natural, double fermentation Variety: Lini S, Kartika, Sigararutang Altitude: 1.600-1.800masl We never get tired of coffees like this natural indonesia. With it’s tropical flavours it’s a real treat. This coffee comes from java and originates from a farmers cooperative named after their head of coffee: Wahyu Setiono. For this particular coffee only the ripest of the red cherries are picked. First fermentation is an anerobic dry fermentation in a tank for 3 days. Second one is a submerged fermentation with no yeast for 4 days. Open air drying for 3 days, closed dome drying for 14 days, rest for 7 days. After which its again dried for 7 days in dome until desired moisture is attained. The dried cherries are allowed to rest for 1 month, hulled and hand sorted. This gives it the very funky and present flavours of watermelon, roses, chocolate and lemongrass. 250g pack Espresso Recipe: 18-19g coffee (finely ground) brew time 28 seconds 38-42ml espresso Filter Recipe: 6.5 grams (coarsely ground) coffee per 100ml water brew time 2.5-3.5 minutes