Kayumas — Indonesia
Kayumas — Indonesia
In the shadow of the Ijen volcanoes in eastern Java, Kayumas reveals a terroir where mountain and forest meet. Coffee trees take root in these volcanic lands, bearing witness to centuries of cultivated expertise.
Detailed information for this lot—aroma profile, process, altitude, and SCA score—is currently being confirmed with the supplier and will be added as soon as it is validated.
IDENTITY CARD
The profile of this coffee
Count 60 g of coffee per litre of water, or 15 g for a 250 ml cup. Use water between 92 and 96 °C, never boiling. For filter, extraction should run from 2 min 30 to 4 minutes depending on volume.
If the cup is bitter and drying, coarsen the grind. If it is sour and hollow, make it finer. One variable at a time.
Store this coffee as whole beans, in its original bag properly resealed, away from light and heat, at room temperature.
Do not keep it in the fridge: moisture and condensation damage the beans and make them absorb odours.
Once ground, use it quickly: the volatile aromatics escape within days.