Indragiri Thermal Shock
thermal shock natural
A few bags leftplum · red berries · papaya · dark chocolate
- Roasted in BSD City
- Rest 7 days from roast
A thermal-shock natural from Indragiri, a village in Rancabali south of Bandung, where tea estates surround the coffee and smallholders grow it at 1,400 to 1,700 metres.
Thermal shock: the whole cherries are fermented, rinsed in hot and then cold water, and dried in the fruit. Plum and red berries, papaya, a dark-chocolate finish. We roast it light, for filter.
Details
- Producers: smallholders of Indragiri
- Place: Indragiri, Rancabali, Bandung, West Java
- Altitude: 1,400–1,700 m
- Process: Thermal shock natural
- Roast: light, for filter
Each fact, and who it comes from.
Give it a week, then follow it.
A light roast keeps releasing carbon dioxide for days after roasting; brewed too early, it extracts unevenly and tastes muted. Give it at least seven days from roasting. After that it keeps changing from one day to the next, and following it through the bag is part of the pleasure.
The recipe we pour.
V60 17 g → 260 g at 91–92 °C · espresso 1:2–2.5 · milk 1:1.5–2
Indragiri
Indragiri is one of five villages in Rancabali, about 48 km south of Bandung. Tea estates surround it, and the old Sinumbra tea factory stands in the village. Its coffee is grown by smallholders at 1,400 to 1,700 metres.