No products in the cart.
AED 110.00
INDONESIA MADU HITAM EXPERIMENTAL HONEY BREWED
Region: Cental Java
Altitude: 1400 MASL
Producer: Reza Nurullah
Process: Experimental Honey Brewed Yeast
Variety: Kartika, Line S, Typica
Tate Notes: Pomelo, Jasmine, Roasted Walnut
About this Specialty Coffee
From the highlands of Temanggung at 1,400 meters above sea level, this distinctive coffee showcases the innovative craftsmanship of producer Reza Nurullah. Carefully cultivated from Kartika, Line S, and Typica varieties, the coffee undergoes an Experimental Honey Brewed Yeast process that enhances complexity, sweetness, and aromatic depth.
In the cup, vibrant notes of pomelo lead the profile with bright citrus character, followed by delicate jasmine florals that add elegance and fragrance. A smooth roasted walnut finish brings warmth and balance, creating a layered and memorable drinking experience.
Expect a clean, expressive cup with refined sweetness, lively acidity, and a silky texture—an excellent choice for filter brewing methods that highlight its nuanced floral and fruit-forward characteristics.
| Weight | 0.3 kg |
|---|---|
| HS Code | 901210 |
| Country of Origin | AE |
| Lot Type | Direct Trade |
| Origin | Indonesia |
| Farm | Central Java |
| Flavor Notes | Jasmine, Pomelo, Roasted Walnut |
| Main Cup Profile | Fruity, Nutty |
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.
Only logged in customers who have purchased this product may leave a review.
Reviews
There are no reviews yet.