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AED 110.00
INDONESIA BEST OF PRAU EXPERIMENTAL NATURAL
Region: Prau
Altitude: 1400 MASL
Producer: Reza Nurullah
Process: Experimental Natural
Variety: Typica, Line S, Kartika
Tate Notes: Green Apple, Watermelon, Violet, Nougat
About this Specialty Coffee
Discover a vibrant and expressive Indonesian coffee from the Prau farm, carefully produced by Reza Nurullah. This exceptional lot showcases the unique character of the Typica variety and Line S Kartika, processed using an Experimental Natural method to enhance its fruit-forward complexity and sweetness.
Roasted light to preserve its delicate nuances, this coffee delivers a lively cup with bright acidity, balanced sweetness, and a silky finish. Expect a captivating flavor journey featuring notes of green apple, watermelon, violet, and nougat, creating a refreshing and elegant profile that stands out among specialty coffees.
Perfect for pour-over, filter brewing, and other methods that highlight clarity and complexity, this coffee is an excellent choice for those seeking a fruity, floral, and memorable cup experience.
| Weight | 0.3 kg |
|---|---|
| HS Code | 901210 |
| Country of Origin | AE |
| Lot Type | Direct Trade |
| Origin | Indonesia |
| Farm | Temanggung |
| Flavor Notes | Green Apple, Nougat, Violet, Watermelon |
| Main Cup Profile | Floral, Fruity |
How We Brew at Julith
V60 Mugen Switch
This allows us to brew an immersion method followed by percolation.
Recipe
17 g coffee
255 ml water
Ratio 1:15
Water temperature 91°C
-Place the filter and rinse with hot water.
-Add the coffee and close the switch.
-Pour 120 ml of water to fully immerse the grounds.
-Allow the coffee to steep for about 1 minute and 20 seconds.
-Open the switch and continue brewing.
-Pour the remaining 135 ml slowly, in gentle circles, allowing the water to move evenly through the bed.
Total brew time should land between 3 minutes to 3 minutes 20 seconds.
Adjust grind size if the drawdown falls outside this range.
Serve and drink while warm.
How You Can Brew at Home
V60
A percolation method of brewing.
Recipe
15 g coffee
240 ml water
Ratio 1:16
Water temperature 91°C
-Rinse the filter and discard the water.
-Grind coffee medium coarse and add to the dripper.
-Begin with a 45 ml pour, slow and even.
-Allow the coffee to bloom for 30 seconds.
-Continue pouring in circles until reaching 135 ml.
-Pause briefly, letting the coffee draw down till 1 minute.
-Finish with a centered pour to 240 ml
The brew should complete between 2 minutes 20 seconds to 2 minutes 40 seconds.
If needed, refine the grind to slow or speed extraction.
Pour. Taste. Adjust next time.
A pressure based method of brewing.
Recipe
20 g coffee
40 g yield
Ratio 1:2
Water temperature 93°C
The extraction should complete between 26 seconds and 30 seconds.
If needed, refine the grind to slow or speed extraction.
Dial In Tips
Pull. Taste. Adjust next time.
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