West Java, IndonesiaCoffee Beans
Origin
- Region: Indonesia Aromanis Estate
- Variety: S795
- Process: Honey Sun-Dried Process
- Roast: Medium Roast
- Altitude:
- Sample Batch:
- Grower:
Flavor Notes:
Flavour: Mango, red wine, peach juice, intense fruity aroma, with flavours of prune and jackfruit, clean and sweet aftertaste.
- Aroma: Strong
- Cleanliness: Medium
- Sweetness:Strong
- Acidity:Slight
- Body:Strong
- Bitterness:Slight
- Aftertaste:Strong
- After Cooling:Medium
West Java, IndonesiaCoffee Bean Intro:
Aromanis Estate
Aromanis is a traditional sweet snack unique to Indonesia, made primarily from basic ingredients like flour and sugar. Naming this coffee after Aromanis signifies that the beans have a marshmallow-like mouthfeel.
Origin: Sunda Hejo, West Java, Indonesia
Soil: Primarily volcanic black soil
Region: Mount Tigaras, West Java
Processing Method: Honey Sun-Dried
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The standout characteristic of these beans lies in their complex sweetness and fruity profile. Compared to the floral notes for which African Yirgacheffe is known, the fruitiness here is more pronounced. The flavour spectrum leans towards heavier tropical fruits like mango and jackfruit—complex and mellow—with the unique honey process lending a subtle wine-like nuance. These beans are a prime example of exceptionally sweet coffee, holding their own even on the global coffee spectrum.
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Region Intro:
The main coffee-producing regions in Indonesia are Sumatra, Java and Sulawesi, among which "Mandheling" from Sumatra is the most famous.
Mandheling is also known as "Sumatra coffee". Most of what is produced in North Sumatra is Gayo, mainly of the Ateng variety; the Tawar Lake in the north can be called Aceh coffee or Tawar Lake coffee, while the Lintong and Toba Lake area in South Sumatra can be called Mandheling., The Lintong area is the Mandheling production region , The best Mandheling varieties come in four types: Sidikalang, Bergendar, Siborong borong and Telok Sanggul.
Brewing Tips:
Recommended Brewing Method: Pour Over
Filter: KONO dripper
Water Temperature: 87-88°C
Coffee Dose: 15g
Brew Ratio: 1:15
Grind Size: Medium (78% through a #20 standard sieve)
Brewing Technique: Pulsed Pouring
Bloom with 30g water for about 30 seconds. Pour 95g of water using a small stream in circular motions centred on the coffee bed (total 125g). At 125g, pause and pour again to reach 227g total when the water level nears the bed. Remove the dripper just before the bed is exposed (start timing bloom). Total brew time: 2'00".
