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AED 95.00
INDONESIA PRAU EXPERIMENTAL WASHED
Region: Temanggung, Prau
Altitude: 1400 MASL
Producer: Reza Nurullah
Process: Experimental Washed
Variety: Typica, Line S, Kartika
Tate Notes: Jasmine, Pear, Green Tea, Maple Syrup
About this Specialty Coffee
Discover a truly distinctive Indonesian coffee crafted with innovation and precision. Sourced from the highlands of Temanggung, Mount Prau (Central Java), this experimental lot showcases the cutting edge of coffee processing.
This coffee is produced by Reza Nurullah and features a unique mix of Typica, Line S, and Kartika varieties grown at elevations of 1200–1300 meters above sea level. What sets it apart is its experimental washed process with enzymatic fruit fermentation, designed to enhance complexity and elevate its natural flavor profile.
In the cup, expect a vibrant and aromatic experience. Delicate floral notes of jasmine lead the way, followed by juicy pear sweetness and a refreshing hint of green tea. A subtle layer of maple syrup rounds out the profile, adding a smooth, lingering finish.
With a light roast level, this coffee highlights clarity and brightness. Its balanced structure offers medium sweetness, lively acidity, and a pleasant bitterness—making it an excellent choice for those who enjoy nuanced, expressive coffees.
| Weight | 0.3 kg |
|---|---|
| HS Code | 901210 |
| Country of Origin | AE |
| Lot Type | Direct Trade |
| Origin | Indonesia |
| Farm | Temanggung |
| Flavor Notes | Green Tea, Jasmine, Maple Syrup, Pear |
| 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 2 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
17 g coffee
255 ml water
Ratio 1:15
Water temperature 90–93°C
-Rinse the filter and discard the water.
-Grind coffee medium coarse and add to the dripper.
-Begin with a 50 ml pour, slow and even.
-Allow the coffee to bloom for 30 to 35 seconds.
-Continue pouring in circles until reaching 140 ml.
-Pause briefly, letting the coffee draw down.
-Finish with a centered pour to 255 ml.
The brew should complete between 2 minutes and 3 minutes 20 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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