Brewing GuidesMaster specialty coffee at home. Learn V60, French Press, Espresso, and modern brewing techniques for cleaner flavor, better extraction, and café-quality results.
Master specialty coffee at home. Learn V60, French Press, Espresso, and modern brewing techniques for cleaner flavor, better extraction, and café-quality results.
Roasting InsightGo deeper into roast profiles, development curves, and flavor chemistry. Discover how Coffest creates consistent, data-driven artisan roasting shaped by Sumatra’s terroir.
Explore the legendary lands of Gayo, Lintong, Mandheling, Kerinci, and more. Learn how Sumatra’s highlands and processing methods shape bold, complex flavors.
Stories behind our farmers, roasting craft, sustainability efforts, and partnerships. Get industry updates and insights from Coffest’s journey to make Sumatra coffee global.
Experience the robust elegance of one of Indonesia’s coffee powerhouses: Robusta Temanggung Single Origin. Cultivated on the fertile slopes of Temanggung, Central Java, this coffee is celebrated for its deep complexity and incredible density. Processed using the Natural method, these beans develop a refined sweetness and a clean profile that elevates it to the "Fine Robusta" standard.
Masterfully roasted to a Medium Dark profile, this selection is specifically optimized for Espresso. With a peak Body (5/5) and virtually zero acidity, Robusta Temanggung delivers a thick, velvet-like crema and a flavor profile that stands strong—making it the ultimate choice for a classic, sweet, and nutty espresso or as a bold base for milk-based creations.
Product Specifications:
Series: Single Origin Series
Origin: Temanggung, Central Java - Indonesia
Varietal: Mixed
Process: Natural
Roast Profile: Medium Dark Roast (Optimized for Espresso)
Taste Notes: Smooth Chocolate, Sweet Brown Sugar, and Toasted Nutty
Characteristics: Body (5/5), Acidity (1/5), Sweetness (3/5)
Brewing Mastery:
Brewing Guide: For the most vibrant results, brew with water at 90 – 95 °C.
Resting Time: We recommend letting the beans rest for 7 – 14 days after the roasting date to allow the flavor profile to fully mature.
