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Indonesia Temanggung Anaerobic Honey

Espresso

AED 60.00+

Roast Level: 93

DARK

LIGHT

Tasting Notes

Rich Fruity, Nutty-flavored coffee in every sip.

Acidity

Bitterness

Sweetness

Elevation

1400 MT

Process

Anaerobic Honey

Variety

Various

Producer

Reza Nurullah

Weight

250gr
1000gr

Grind Option

Moka Pot
Whole Bean
Espresso Grind

More About This Coffee

An anaerobic honey lot from Reza Nurullah in Temanggung, Central Java, with Concord grape, caramel and peanut butter.

Coffee Expression
Concord grape up front, then caramel, and a round, nutty finish like peanut butter. Full body, gentle acidity.

Producer
Produced by Reza Nurullah with farmers in Temanggung, Central Java.

Coffee Details
Producer: Reza Nurullah
Region: Temanggung, Central Java
Altitude: 1,400 masl
Varietal: Typica, Line S, Kartika
Process: Anaerobic honey

The Story
The cherries were fermented sealed, without oxygen, then depulped and dried with their sticky fruit layer still on the bean. The sealed fermentation brings the grape. The honey drying brings the weight and the caramel.

Reza runs a processing station in Jlegong village, Temanggung, and works with farmers on the volcanoes of Central Java. Most of our Indonesian shelf comes from him.

Additional information

Weight	0.3 kg
HS Code	901210
Country of Origin	AE
Lot Type	Direct Trade
Origin	Indonesia
Farm	Temanggung
Flavor Notes	Caramel, Concord Grape, Peanut Butter
Main Cup Profile	Fruity, Nutty

Brewing Guide

At Julith, every cup tells a story. From our vibrant coffeeshop in Dubai to our thoughtfully designed roastery, we blend craftsmanship, community, and creativity to deliver an exceptional coffee experience.

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Choose Your Brew

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

Preheat the group head, portafilter, and cup.
Grind coffee fine (espresso range) and put 20 g into the basket.
Distribute evenly and tamp firm and level.
Lock in the portafilter and start extraction.
Aim for a steady, even flow from the start.
Stop the shot at 40 g yield.

The extraction should complete between 26 seconds and 30 seconds.
If needed, refine the grind to slow or speed extraction.

Dial In Tips

Shot runs too fast (under 25 seconds): Grind finer.
Shot runs too slow (over 32 seconds): Grind coarser.
Sour or sharp cup: Grind slightly finer or extend extraction by 1–2 seconds.
Bitter or dry cup: Grind slightly coarser or stop the shot earlier (around 38 g).

Pull. Taste. Adjust next time.