Indonesia Soewondo Anáerobico Natural Espresso
Summary
Indonesia Soewondo Anáerobico Natural Espresso is a specialty coffee from the Ijen volcano region in East Java, produced by the Soewondo brothers (Kevin and Kenny) of Kevenka. Grown at 1250-1700 meters above sea level, this coffee is processed using an anaerobic natural method, involving 48-hour fermentation in temperature and pH-controlled tanks, followed by 11-13 days of drying. The cup profile features stone fruit, sugar cane, and pomegranate, with citric acidity, creamy body, and a fruity finish. Varieties include Komasti, Andungsari, Bourbon, Kartika, and Abysinia.
Espresso
- Coffee in
- 18 g
- Coffee out
- 42 g
- Time
- 24 s
- Temperature
- 94°C
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Espresso
- Decaffeinated
- No
- Cupping score
- 8.03
- Producer
- Kevin y Kenny Soewondo
- Altitude
- 1250 - 1700 m.a.s.l
- Variety
- Abyssinia, Bourbon, Kartika 1, Komasti, Andungsari
- Notes
- Pomegranate, Cream, Cane Sugar
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The roaster
Puchero is a specialty coffee roaster and bean-to-bar chocolate maker in Hornillos de Eresma, Valladolid, Spain. Paloma and Marco started it in 2015 after leav…
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