Pantan Musara Sumatra by JBC is a truly eye-opening coffee: sipping is believing!

JBC sourced this coffee from the Pantan Musara mill: responsible for Indonesia’s 2021 Cup of Excellence winner. Grown by small producers in the surrounding villages, it was fully washed rather than Sumatra’s typical wet-hull processing, and it’s unlike any washed Sumatran we’ve tried lately. We tasted plum and sweet chocolate, with a swirl of orange, apricot, and cherry as it cooled. Strikingly clean and delightfully eye-opening.

Pantan Musara Sumatra

🌏 Origin: Aceh, Sumatra
💦 Process: Washed
🔬 Varietal: Gayo 1, Gayo 2, Catimor, Abyssinia
⛰ Elevation: 1,550 MASL

Brew Recipe for Pour-Over


22 g Pantan Musara Sumatra by JBC to make 350 g of coffee

325 g water


1. Measure and grind coffee

Measure out 22 g of coffee beans and grind them medium-fine. We used setting 4 on Ode with Gen 2 Burrs, which is about 2.3-3 on Ode with Gen 1 Burrs, or setting 5 on Ode with SSP Burrs.

2. Heat water and rinse filter

Heat water to 205 °F and make sure to rinse your filter before putting your coffee grounds in.

3. Bloom

Fully saturate your coffee grounds with about twice as much water as coffee, and allow about 35 seconds for the bloom.

4. Pour in four stages

After the bloom, pour in four stages, taking about ten seconds for each pour. Stop when you reach 350 g total and enjoy!

Want to make it as espresso?

We recommend using a 1:1.5 ratio.