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Ijen Megasari - Indonesia
17.20
DESCRIPTION
TASTING & HOW TO
Indonesia. Komasti. Andungsari. Bourbon. Kartika. Abysinia. Natural.

Every bean has a story


Ijen Megasari is another great coffee from Indonesia - a coffee that showcases the tremendous quality coming from Indonesia today!

Ijen, East Java Farm


Ijen Megasari comes from a farm located in Bondowoso, Sukasari Village, Indonesia. The farm covers 68 hectares and ranges in elevation from 1200 to 1750 masl. The owner is Pak Andi, a farmer who has been cultivating coffee since his childhood. The farm is home to several cultivars, including Komasti, Andungsari, Bourbon, Kartika, and Abysinia. The harvest season runs from April to September, and the coffee grows using organic fertilizers and shade trees.

Pak Andi


Pak Andi learned about coffee cultivation and processing from his parents. In the past, most of the coffee fields in the region were planted with Robusta coffee. However, Arabica coffee has become more popular over the years, and in 2000, Pak Andi decided to learn about Arabica coffee cultivation. By 2008, he was already producing commercial Arabica and learning about specialty coffee.

Since then, Pak Andi and other farmers in the region have received training on proper cultivation procedures and the correct picking of coffee cherries to generate high profits and good quality. The farmers choose only red cherries and do not use pesticides. The farm uses organic fertilizers, and the maintenance of the coffee trees involves manual pruning and weed removal. The shade trees in the farm also vary but include forest plants.

Processing


Once the farm workers receive the coffee cherries, they wash and sort them, they depulp them and ferment them for approximately 24 hours in tanks. After that, they wash the cherries to remove the mucilage and dry them for approximately 10 to 12 days. Once the coffee cherries reach the desired moisture content, they hull, sort, pack and ship them. The processing method used depends on the weather, climate, and market trends.

The unsorted green beans are sent to Belift Dry Mill Surabaya for sorting using a machine. The taste and physical quality of the green beans is checked before export.

 

If you like these flavors, make sure you also try our unique Red Wush Wush.
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Tasting notes
Imagine poached pears with vanilla ice cream!
Fruity elegance of pear and white peach bring a bright, crisp acidity, balanced by the deeper sweetness of ripe blueberry. Hints of cinnamon and maple syrup add warmth, while the vanilla and dark chocolate notes create a creamy mouthfeel.


Medium body, smooth and silky, with a luxurious texture that enhances the complexity of flavors.

Recipe for espresso
Grams in: 19g
Grams out: 40g
Extraction Time: 23-26" seconds
Water Temperature: 93 - 94 C
Aged Best Use: Between 12-25 days

Recipe for filter
Grounded coffee: 15g
Water: 250ml
Total Brew Time: 2:00-2:10
Temperature: 91-93 Celsius
Aged Best Use: Between 5-18 days
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Beans: Whole Beans 250g
  • Whole Beans 250g
  • Ground for Espresso 250g
  • Ground for Filter - Hand Brew 250g
  • Ground for Filter - Cafetiere 250g
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