No products in the cart.
AED 75.00 +
LIBERICA NATURAL SINGLE MOSTO (COMPETITION LOT)
Region: Central Java
Altitude: 700 MASL
Producer: Reza nurullah
Process: Anaerobic Natural
Variety: Liberica
Taste profile: Coffee Blossom, Stone fruit marmalade, Green Tea
About This Special Coffee
Liberica growing at below 1,000 masl. As it’s highly adapted to tropical conditions, it thrives in Southeast Asia (Indonesia, Malaysia, Phillipines). Liberica coffee from Central Java, Indonesia, particularly from areas like Kendal, is gaining renowned for its unique, bold flavors and distinctively large, asymmetrical beans. Reza Nurullah is using innovative processing like anaerobic yeast fermentation to enhance its sweetness and complexity, making it a sought-after, exotic experience beyond typical Arabica or Robusta profiles. He has used advanced methods like natural anaerobic with special single mosto (native wild yeast) strains to develop complex flavors. That offers a departure from standard coffee with wine-like body and flavors that unfold slowly, challenging expectations. Often features tropical fruit, floral notes, with intense sweetness and low acidity. Conduct with delicate and aromatic opening with the floral sweetness of coffee blossom, vibrant layers of stone fruit marmalade, elegance brightness of refreshing green tea. The texture is smooth and light-bodied, with richness that introduce the palate. It feels clean and crisp, leaving a lingering with gentle and refreshing finish.
| Weight | 0.5 kg |
|---|---|
| HS Code | 901210 |
| Country of Origin | AE |
| Farm | Central Java |
| Flavor Notes | Coffee Blossom, Jackfruit, Lemongrass |
| Lot Type | Competition Lot |
| Main Cup Profile | Floral, Fruity |
| Origin | Indonesia |
| Weight | 40grams, 80grams, 250grams |
| Grind Option | Whole Bean |
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.
Only logged in customers who have purchased this product may leave a review.
Reviews
There are no reviews yet.