Pour-Over Parameter Recommendations for West Java Honey Process Amani Estate Specialty Coffee Beans

Pour-over West Java

15g coffee grounds, medium grind (small Fuji ghost tooth blade #4), V60 dripper, 88-89°C water temperature. First pour 30g water, bloom for 27 seconds, pour to 105g then stop. Wait until the water level drops halfway in the coffee bed, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

West Java Honey Processing Aromanis

Country: Indonesia

Estate: Aromanis

Region: Mount Tangkuban Perahu

Roast Level: Light Roast

Processing Method: Honey Process

Honey Processing

The honey processing method, known as Honey Process or Miel Process, produces what's called Honey Coffee. Coffee plantations in Costa Rica, Panama, and Guatemala have adopted this processing method. Honey processing refers to the production process of drying green beans with the mucilage still attached. After the outer pulp of the coffee cherry is removed, a sticky gelatinous substance remains. Traditional washed processing uses water to wash it away, but due to water resource limitations in some high-altitude areas, this direct drying method was developed.

Honey processing is a relatively complex, time-consuming, and difficult processing method. The first step is to select high-quality fruits, then remove the pulp while keeping the parchment - this parchment is the core of honey processing. The parchment contains rich sugars and acids, which gradually permeate into the coffee beans during the drying process. The second step is drying, which is also the most important condition for producing high-quality coffee beans.

Honey processing allows coffee to retain the cleanliness of washed processing. Although the brightness of the coffee decreases, it increases sweetness and caramel flavors. According to the degree of honey processing, honey-processed coffee is divided into yellow honey, red honey, and black honey. The advantage of honey processing is that it best preserves the original sweet flavors of ripe coffee fruits, presenting the coffee with delicate brown sugar flavors and fruity sweetness, while berry notes support a red wine-like aroma, considered a very elegant product.

Varieties: Jember, S-795

Altitude: 1400-1600 meters

Flavor Notes: Fruity, plum, jackfruit flavors, with a sweet aftertaste

West Java, Indonesia

West Java Province is a first-level administrative division of Indonesia, located in the western part of Java Island. It borders the Java Sea to the north and the Indian Ocean to the south, including nearby islands. The area covers 46,300 square kilometers. Java has a tropical rainforest climate, hot and humid throughout the year. The plain areas along the northern coast have the highest temperatures, while mountainous areas are much cooler. High humidity often creates a debilitating climate.

From November to March of the following year is the northwest monsoon period, with more rain and clouds; from April to October is the southeast monsoon period, with more sunny days and less rainfall. Jakarta's average annual rainfall is about 1,760 millimeters (69 inches). Jakarta's average daily maximum temperature is 30°C (86°F), with a minimum of 23°C (74°F). In the highland area of Tosari (elevation 1,735 meters [5,692 feet]), the average temperature ranges from 22°C to 8°C (72°F to 47°F). Because volcanic ash periodically fertilizes the land, Java's soil is very fertile.

"Aromanis" is a traditional Indonesian sweet snack made from basic ingredients of flour and sugar. Naming this coffee "Aromanis" indicates that these coffee beans have a cotton candy-like texture. However, the coffee beans come from Ciwidey, Garut, West Java. In fact, no special coffee seeds are used, but coffee processed through the natural method can present such distinctive flavors. Of course, this flavor is not widely recognized in West Java, Indonesia.

Coffee cherries are picked from branches and separated from the fruit, then rinsed and immediately dried. The coffee beans are "diserok" (stirred/turned) every hour to ensure even drying, including at midnight. "This is very important at night because of the high humidity," said Ariev of "变身咖啡" (Transform Coffee) (August 5, 2014) - translated from Indonesian original text.

The coffee processing takes 25-26 days! It's not surprising that Aromanis coffee beans are slightly more expensive than regular coffee beans. The Coffee Farmers Cooperative sells Aromanis coffee beans for 130,000-150,000 rupiah per kilogram, while Transform Coffee offers them at a retail price of 80,000 rupiah per 200-gram package.

West Java Honey Processing

The Aromanis honey-processed coffee from West Java, Indonesia, scores as high as 92 points in cupping. The English name of this bean is "Aromanis," which means "sweet mango" in Indonesian.

Region: Mount Tangkuban Perahu, Indonesia

Altitude: 1400-1600 meters

Roast Level: Light

Processing Method: Honey Process

Taste Description: Strong fruity aroma, with plum and jackfruit flavors, clean with a sweet aftertaste.

Flavor Profile: Complex floral notes upon entry, tropical fruit flavors reminiscent of mango and jackfruit on the palate, smooth and rich mouthfeel, with a long-lasting aftertaste.

Manufacturer: Coffee Workshop

Address: FrontStreet Coffee, Bao'an Qianjie Street, Dongshankou, Yuexiu District, Guangzhou

Manufacturer Contact: 020-38364473

Shelf Life: 90 days

Net Weight: 227g

Packaging: Bulk coffee beans

Roast Level: Light roast

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473