Brewing Guide: Unlocking the Sweet Notes of Indonesian Highland Arabica
From West Java volcanic slopes to your morning pour-over: learn the ideal water temperature, grind size, and bloom ratio for Indonesian single-origin Arabica coffee.
Indonesia's volcanic archipelago produces some of the world's most complex specialty Arabica coffees. Cultivated between 1,400 and 1,700 meters above sea level in West Java, our single-origin beans offer a silky body with tasting notes of dark palm sugar, toasted cacao, and bright tropical citrus.
1. The Golden Ratio (1:15 for Pour-Over / V60)
For a clean, aromatic cup using a Hario V60 or Chemex, use 20 grams of freshly ground coffee to 300 ml of filtered water heated to 92°C (198°F).
2. The 35-Second Degassing Bloom
Pour 50 ml of hot water evenly over the grounds and allow the coffee bed to bloom for 35 seconds. Releasing trapped carbon dioxide ensures even extraction and highlights the natural sweetness of Indonesian wet-hulled and honey-processed beans.
3. Storage for International Coffee Lovers
Keep your roasted beans sealed in their one-way valve pouch inside a cool, dark cupboard. Avoid refrigerating coffee beans, as condensation dulls the delicate aromatic oils.
