The 250 members of the Koerintji Barokah Bersama Cooperative live and farm on a plateau at the foot of Mount Kerinci in Sumatra. This area is very green and lush thanks to fertile volcanic soil. The cooperative is managed by Triyono, who leads the members in the coffee process. Most farmers intercrop their trees along with other crops.
This Wet Hulled Honey batch marries the "traditional" with the innovative. The main difference with a classic Honey process is that the coffee is pulped while the parchment is still wet.
ESPRESSO
Dose: 17g
In cup: 34-36g
Ratio: 1:2
Temperature: 93ºC
Time: 30-32 sec.
Recipe based on results with La Marzocco Linea Classic and double filter holder
FILTER
Dosage: 30g
Grind: 8/11
Process:
- First pour (Blooming): 70g / 30 sec.
- Second pour: 430 g / up to 1 min 30 sec.
Ratio: 1:17
Temperature: 91ºC
Total time: 3 min.
Recipe based on results with V60 02 / Mahlkonig mill EK43
AEROPRESS
Dose: 17g
Temperature: 89ºC
Process:
- Add coffee (inverted method)
- Add the water (200g)
- 0″ Stir three times
- 45″ Stir three times
- 60″ Rotate Aeropress and press.
Grind: 8.3 /11
Ratio: 1:12
Total time: 1 min 30 sec.
Recipe based on results with Aeropress (inverted method) / Mahlkonig EK43 grinder