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
