| Elevation / style | 1,100–1,600 m |
|---|---|
| Cultivar | Mixed local cultivars |
| Common processing | Wet-hulled / Giling Basah |
| Flavor tendencies | Herbal, cedar, dark cocoa, syrupy body |
| Suggested brewer | French press or cold brew |
| Starting ratio | 1:14.5 |
| Water temperature | 91–94°C |
| Grind | Coarse to medium-coarse |
Understanding the profile
Wet hulling removes parchment at higher moisture than conventional washed processing. The method, climate and supply chain can contribute to a dense body and a profile many drinkers describe as earthy, herbal or cedar-like. Specialty lots can also show fruit, spice and sweetness well beyond the stereotype.
Flavor descriptions are sensory shorthand, not added ingredients. A note such as “bergamot” or “cocoa” means the coffee can remind tasters of those aromas or flavors under particular roasting and brewing conditions.
How to brew it
Immersion is forgiving and suits heavier-bodied cups. Start coarser, then fine-tune steep time and grind. For cold brew, taste the concentrate before dilution and adjust the final water ratio rather than assuming one universal strength.
For the first test, use filtered water, a consistent scale and the starting values above. Record the result. On the second brew, change only one variable: grind size is usually the easiest and most informative adjustment.
What to look for when buying
Prefer bags that disclose roast date, producer or cooperative, processing method and lot information. These details help you connect what you taste to how the coffee was produced. If a roaster publishes a brew recipe, use it as your first reference because it was likely developed for that specific roast profile.