This bean overturns traditional expectations of Java coffee. Anaerobic fermentation creates a rich dry aroma of pineapple and jackfruit. On the palate: tropical-fruit wine and fermented cherry sweetness-acidity, with a finish of dark sugar and faint cocoa — extraordinarily layered.
Brewing Notes
Pour-over: Medium-coarse grind, water temperature 89°C, ratio 1:16. A larger ratio makes the intense fermented character fresher and more approachable.
Note: Avoid too fine a grind to prevent excessive bitterness interfering with the wine aromas.