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AED 110.00
INDONESIA GARUT NATURAL SYMPHONY CANDY
Region: Garut
Altitude: 1400 MASL
Producer: Reza Nurullah & Batu Balay
Process: Natural
Variety: Bourbon
Tate Notes: Green Grapes, Coriander Leaves, Magnolia Sage
About this Specialty Coffee
DExperience a beautifully expressive Indonesian coffee that harmonizes vibrant fruit notes with delicate herbal florals. Sourced from the renowned Garut region and produced through a collaboration between Reza Nurullah and Batu Balay, this exceptional Bourbon lot is naturally processed to showcase its sweet, layered character and remarkable complexity.
Roasted light to preserve its unique terroir, Symphony Candy opens with the juicy sweetness of green grapes, followed by refreshing notes of coriander leaves and a graceful floral finish reminiscent of magnolia sage. Bright acidity and a refined sweetness create a clean, elegant cup that evolves with every sip.
Whether enjoyed as a pour-over, drip coffee, or brewed with your favorite manual method, this coffee offers a distinctive sensory experience that highlights the innovation and craftsmanship of Indonesian specialty coffee.
Perfect for coffee enthusiasts who appreciate floral aromatics, bright fruit character, and a clean, sophisticated finish.
| Weight | 0.3 kg |
|---|---|
| HS Code | 901210 |
| Country of Origin | AE |
| Lot Type | Direct Trade |
| Origin | Indonesia |
| Farm | Garut |
| Flavor Notes | Coriander Leaves, Green Grape, Magnolia Sage |
| 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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