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Indonesia Madu Hitam Typica Black Honey

Tasting notes
Rich Floral, Fruity-flavored coffee in every sip.
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INDONESIA MADU HITAM TIPICA BLACK HONEY

Region: Madu Hitam

 Altitude: 1400 MASL

 Producer: Reza Nurullah

Process; Black Honey

Variety: Typica

Tate Notes: Black Currant, Honey Dew, Jasmine

 

About this Specialty Coffee

Reza Nurullah is a producer driven by curiosity, patience, and deep respect for coffee’s natural expression. Working closely with highland farmers in Indonesia, Reza focuses on precision at every stage from selective harvesting to processing, he belies that great coffee is built through intention.

Reza is known for experimenting in processing coffee to highlight clarity, sweetness, and terroir rather than overpowering the bean. His approach balances innovation with tradition, allowing each lot to tell its own story through flavor.

The aroma of jasmine rise first, layered with ripe black currant and a soft, honeyed sweetness that hints at the black honey process.  The cup opens with elegant floral notes, followed by juicy black currant that brings a floral brightness. Sweetness develops into honeydew and light caramel, creating a balanced interplay between fruit acidity and rounded sugar tones, smooth and silky with a syrupy, nectar-like texture. The body is medium to medium-full, coating the palate gently without heaviness.

Elevation
1400 MT
Process
Black Honey
Variety
Typica
Producer
Reza Nurullah

Additional information

Weight0.3 kg
HS Code

901210

Country of Origin

AE

Lot Type

Direct Trade

Origin

Indonesia

Farm

Madu Hitam

Flavor Notes

Black Currant, Blossom Honey, White Florals

Main Cup Profile

Floral, Fruity

Coffee Profile

Roast level and cup character at a glance.
Roast
Dark
Light
Acidity
Bitterness
Sweetness

Brewing Guide

Step-by-step recipes for this coffee.

This allows us to brew an immersion method followed by percolation.
Dose
17 g
Water
255 ml
Ratio
1:15
Temp
91°C
Time
3:00–3:20
  1. Place the filter and rinse with hot water.
  2. Add the coffee and close the switch.
  3. Pour 120 ml of water to fully immerse the grounds.
  4. Allow the coffee to steep for about 1 minute and 20 seconds.
  5. Open the switch and continue brewing.
  6. Pour the remaining 135 ml slowly, in gentle circles, allowing the water to move evenly through the bed.
Adjust grind size if the drawdown falls outside this range. Serve and drink while warm.

A percolation method of brewing.
Dose
15 g
Water
240 ml
Ratio
1:16
Temp
91°C
Time
2:20–2:40
  1. Rinse the filter and discard the water.
  2. Grind coffee medium coarse and add to the dripper.
  3. Begin with a 45 ml pour, slow and even.
  4. Allow the coffee to bloom for 30 seconds.
  5. Continue pouring in circles until reaching 135 ml.
  6. Pause briefly, letting the coffee draw down till 1 minute.
  7. Finish with a centered pour to 240 ml.
If needed, refine the grind to slow or speed extraction. Pour. Taste. Adjust next time.

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Contact
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+971 55 996 4376
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