01
Ethiopia · SCA 88
Specialty coffee · Indonesia
Cedar, bittersweet chocolate, spice
61 lei
In stock, ready to go
Roasted Tuesday, with you by Thursday · free delivery from 200 lei
the story
The local wet-hulled process gives it a character you won’t find anywhere else: earthy, with cedar and spice, a full body and almost no acidity. Perfect with milk.
- Cedar
- Bittersweet chocolate
- Spice
taste profile
How it feels in the cup
This is how we taste it at cupping, on a scale from 0 to 5. Your palate may disagree, and that’s perfectly fine.
- Acidity
- 1.5 of 5
- Sweetness
- 3 of 5
- Body
- 5 of 5
- Bitterness
- 3 of 5
- Aroma
- 3.5 of 5
spec sheet
Everything we know about it
- 01 · Origin
- Indonesia
- 02 · Region
- Lintong, Sumatra de Nord
- 03 · Altitude
- 1,300–1,600 m
- 04 · Process
- Wet-hulled
- 05 · Varietal
- Ateng, Tim Tim
- 06 · Roast profile
- Medium-dark
- 07 · SCA score
- 84
- 08 · Harvest
- October 2025
- 09 · Producer
- Smallholders in Lintong
how to brew it
We brew it on French press
Full, velvety body, for the mornings when nobody is rushing you.
- 01 · Coffee
- 30 g
- 02 · Ratio
- 1:16.7 · 500 g water
- 03 · Grind
- Coarse, like rock salt
- 04 · Water
- 94–96 °C
- 05 · Time
- 4:30
Step by step
- Warm the jug, add the coffee and pour in all 500 g of water in one go.
- Leave it for 4 minutes, plunger off, without touching anything.
- Break the crust with a spoon and skim the foam off the top.
- At 4:30 fit the lid, lower the mesh just to the surface and pour slowly.
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