Panduan PenyeduhanKuasi kopi spesialti di rumah. Pelajari V60, French Press, Espresso, dan teknik penyeduhan modern untuk rasa yang lebih bersih, ekstraksi yang lebih baik, dan hasil berkualitas kafe.
Kuasi kopi spesialti di rumah. Pelajari V60, French Press, Espresso, dan teknik penyeduhan modern untuk rasa yang lebih bersih, ekstraksi yang lebih baik, dan hasil berkualitas kafe.
Wawasan PemangganganMasuki lebih dalam profil pemanggangan, kurva perkembangan, dan kimia rasa. Temukan bagaimana Coffest menciptakan pemanggangan artisan yang konsisten dan berbasis data yang dibentuk oleh terroir Sumatra.
Jelajahi tanah legendaris Gayo, Lintong, Mandheling, Kerinci, dan lainnya. Pelajari bagaimana dataran tinggi Sumatra dan metode pengolahan membentuk rasa yang berani dan kompleks.
Kisah di balik petani kami, kerajinan pemanggangan, upaya keberlanjutan, dan kemitraan. Dapatkan pembaruan industri dan wawasan dari perjalanan Coffest untuk menjadikan kopi Sumatra global.
A vivid crimson twilight over the mist-covered peaks of Panji Mulia. This 120-hour Anaerobic Natural expression is a wild, unforgettable festival of bright flavors.
With every sip, let the vibrant sweetness of candied lemon wrap around your senses, dissolving into a deep, juicy rush of summer berries and the elegant, floral tartness of freshly brewed hibiscus tea. Light, complex, and masterfully wild.
Prepare yourself for an exceptionally intense and vibrant flavor adventure: imagine the luscious sweetness of candied lemon melting in your mouth, immediately followed by a burst of fresh, ripe wild berries, and closing with the elegant, refreshingly tart-sweet notes of hibiscus tea that coats the entire palate.
Grown in the fertile volcanic soil of Panji Mulia, Aceh at an altitude of 1450 - 1500 masl, this coffee combines the exclusive rarity of the ancient Abyssinia variety with the sophistication of modern post-harvest techniques. The 120H Natural Anaerobic process involves fermenting whole coffee cherries in airtight, oxygen-free tanks for a full 120 hours.
This extended fermentation allows microorganisms to slowly break down the natural sugars, infusing them deep into the coffee beans to create an exceptionally high sweetness (4/5) and a captivatingly bright fruit acidity (4/5).
This Rare Series masterpiece is a must-have for those seeking a brew with an extra-rich, addictive complexity reminiscent of floral and tropical fruit teas.
Origin: Panji Mulia, Aceh, Indonesia
Varietal: Abyssinia
Process: Natural Anaerobic 120 Hours
Taste Notes: Lemon Candied, Berries, and Hibiscus Tea
Roast Profile: Filter Coffee / Manual Brew
Water Temperature: 92 - 96°C
Resting Time: 10 - 20 days after roast date
If you prefer to purchase pre-ground coffee, here is our Recommended Grind Size:
Fine: Espresso
Medium Fine: Mokapot
Medium: Pour over (V60, Chemex, Kalita), Syphon, Aeropress, Vietnam Drip
Medium Coarse: French press
Coarse: Cold drip, cold brew
