Grown on the slopes of Mount Kerinci, an active stratovolcano, this coffee went through an intriguing variation on Sumatra’s traditional wet-hulled processing. In the “Honey Labu” process, coffee cherries are first dried with some fruit and mucilage intact, similar to honey processing, before being wet-hulled. The result has some of the earthy qualities of a classic Sumatran, along with a complex fruity sweetness. We found a banana cream pie fragrance, and tasted pineapple, tangerine, baking spices, and hibiscus, with a juicy tangerine acidity and a punchy body.
Bag Size: 12 oz (340 g)
Roast: Medium-Light Roast
Origin: Kerinci, Sumatra
Elevation: 1400 - 1500 MASL
Varietal: Ateng, Jember, Tim Tim, Typica
Process: Honey Labu
Roaster Tasting Notes: Pineapple, Plum, Banana, Date Sugar, Tarragon
We Tasted: Pineapple, Tangerine, Baking Spices, Hibiscus
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Using Stagg [X] Dripper
Coffee: 17 g
Water: 285 g
Bloom: Pour 34 g and let saturate for 30 seconds
Pulse Pours: After the bloom, pour to 200 g, then finish at 285 g
Total Brew Time: 2:10 minutes
Using Flair 58
Dose: 18 g
Yield: 37 g
Brew Time: 33 seconds Technique: 10 second pre-infusion and aim to hit 9 bar in about 3-5 seconds