Tropical Fruits Co-Fermentation
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Estimated Delivery:Jun 08 - Jun 12
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Tropical Fruit Co-Fermentation
Experience a vibrant explosion of flavor from the highlands of Aceh. This coffee masterfully blends the traditional Indonesian Wet-Hulled process with a modern Co-Fermentation technique using a blend of tropical fruits. This meticulous method, where the beans ferment with added fruit extracts, infuses them with extraordinary aromatic complexity, resulting in a cup that is both deeply familiar and excitingly new.
Origin: Indonesia
Region: Bener Meriah, Aceh, Sumatra
Variety: Typica
Altitude: 1,400 – 1,600 meters above sea level
Process: Wet-Hulled Co-Fermentation with Tropical Fruits
Main Cup Notes: Mixed Tropical Fruits (Pineapple, Mango), Hints of Spice
Roast Profile: Omni (perfect for both espresso and manual brewing)
About The Process
This unique coffee starts with the classic Indonesian Wet-Hulled method, known for producing a bold body and complex, earthy tones. In a contemporary twist, the pulped cherries then undergo a controlled fermentation with added tropical fruit extract. This Co-Fermentation stage encourages specific microbial activity, infusing the beans with novel, fruity flavor compounds. The result is an exotic, juicy, and layered profile that marries traditional character with vibrant, modern complexity.
Brewing Guidelines
To best unlock its layered and exotic character, we recommend these starting recipes:
For Espresso
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Dose: 18 – 20 grams
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Yield: 36 – 38 grams
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Time: 28 – 30 seconds
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Taste Profile: A rich, syrupy espresso with a bold, spicy body from the wet-hull process, beautifully layered with intense sweetness of pineapple and mango from the tropical fruit co-fermentation. The finish is clean and lingering.
For Manual Brewing
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Ratio: 1:15 (Coffee to Water)
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Coffee: 15 grams
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Water: 225 grams
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Temperature: 88 – 90°C
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Taste Profile: A delicate and aromatic cup where the tropical fruit notes shine with clarity. Expect a velvety mouthfeel, balanced sweetness, and a complex, juicy finish that evolves as it cools.
Item No.
HR000026
Origin
Indonesia
Region
Bener Meriah - Aceh
Altitude
1950 m
Roast
NA
Taste Notes
A delicate and aromatic cup where the lychee note shines with clarity
Varietal
Typica
Process
Wet-hulled Co-fermentation with Tropical Fruit
Optimized for
Espresso & Filter
How to Brew the Perfect Cup of Coffee Beans
For a truly exceptional cup, use high-quality beans and the right brewing method. Follow these steps for the best results:
1. Measure Your Coffee
For espresso, use 18-20g of coffee. For manual brewing (like pour-over), use 15g of coffee.
2. Choose Your Brew Method
If making espresso, use an espresso machine. For manual brewing, use a pour-over setup or any similar method.
3. Heat Your Water
For espresso, heat your water to the right pressure, and for manual brewing, bring water to 88°-92°C (190°-198°F).
4. Brew Your Coffee
For espresso, aim for a 36-38g yield with a 28-30 second extraction time. For manual brewing, use a 1:15 coffee-to-water ratio. Pour water gradually, allowing the coffee to bloom, then finish brewing.
5. Enjoy Your Coffee
Once brewed, take a moment to savor the aromas and flavors. Espresso will have a bright, syrupy finish with vibrant raspberry and strawberry notes. Manual brew will have floral notes with a tea-like body, red berries, and a honeyed sweetness.
