Indonesia Manggarai | Honey Anaerobic
Why we love this coffee
It kinda took our words away! Manggarai is (insert buzzword for unique here) When we tasted this coffee, we all looked at each other and didn’t have words to describe it. It had this distinct milky tea-like vibe but still a lotta sweetness and herbal and floral. We finally came to it, sparking flavours of golden apples, chamomile and toasted pecans.
Complex: expresive, wild
Between 1400 and 1600 MASL in the Manggarai region within Flores, this Kartika variety (a local mutation of the Catuai variety) is grown by smallholder farmers in the surrounding villages of East Nusa Tenggara and processed by a group called Tuang Coffee. Farmers in this area traditionally grow coffee as a supplementary income source. Together with their processing partner Tuang, they collect cherries from their farms and process them in the town of Ruteng. Once harvested, the coffees are “whole cherry” fermented for five days in massive 1000L water tanks with inoculants. The processing technique, called ‘PUCUK’, is an experimental anaerobic method that combines specific strains of yeast, bacteria and fungi-based inoculants during fermentation in the honey processing style. Once processed, the coffees are dried on raised beds for 2 to 4 weeks until they reach an 11% moisture level.
Drip | 16g: 1g | 20g coffee | 320g water | 3 min ( V60)
Immersion | 15g : 1g
Espresso | 2.5g: 1g | 18g coffee | 46.8g beverage | 27 seconds
Peak Rest time: 5 to 30 days off roast
||Manggarai, Flores, East Nusa Tenggara, Indonesia
||Pucuk Honey Anaerobic #34
||Various smallholders, Tuang Coffee
||1400 to 1600 MASL