200gr
Origin: Mt. Telomoyo, Central Java, Indonesia
Producer: Mbah Bedjo x Vins
Species: Arabica
Variety: Kartika, Ateng
Process: Triple Natural Anaerobic
The Coffee
This vibrant coffee boasts an intense yellow flavor profile, dominated by refreshing yuzu notes and followed by layers of tropical fruit, all wrapped in a playful hint of bubble gum. The innovative “Triple Anaerobic Natural” process developed by Mbah Bedjo and Mas Vincent highlights a naturally bright, fruity sweetness with balanced acidity. The result is an exceptional coffee experience, bursting with tropical yellow notes in every cup.
The Triple Anaerobic Natural process involves three cycles of fermentation and drying:
- Fermentation 1: The cherries are sealed in an anaerobic environment for 5 days, then dried under direct sun for 5 hours.
- Fermentation 2: A second 5-day anaerobic fermentation is followed by 5 hours of drying under indirect sun.
- Fermentation 3: In the final cycle, the cherries undergo another 5-day anaerobic fermentation and are dried with indirect sun until they reach optimal dryness.
The Producer
On the slopes of Mt. Telomoyo in Sepakung, Central Java, Mbah Bedjo partners with Vincent to implement this innovative post-harvest method. Their flagship triple anaerobic process enhances the coffee’s distinctive tropical flavors, balancing vibrant yellow notes with a delicate sweetness. Mbah Bedjo’s dedication to his craft, paired with Vincent’s processing expertise, transforms this nanolot into a standout coffee that embodies both tradition and innovation.
The Terroir
Mount Telomoyo, with its fertile volcanic soil and rich agricultural heritage, provides ideal conditions for coffee with unique floral and fruity characteristics. Set on its slopes, the village of Sepakung benefits from a perfect climate and natural conditions that infuse the coffee with vibrant tropical and citrus flavors. This distinct terroir, along with the skill of local farmers like Mbah Bedjo, creates a coffee that celebrates the region’s natural beauty and agricultural tradition, offering a truly unforgettable yellow-tasting experience.
Brewing Recipe - Pour Over (V60, Kalita, etc.)
Coffee: 18 grams
Water: 270 ml
Water Temperature: 93-95 °C
Grind Size: Medium
Total Intervals: 3
1st pour: 50ml, wait for 30 seconds
2nd pour: 100ml, wait for 1 minute
3rd pour: 120ml, wait for 1 minute
Grandpa Bedjo - Filter
Yuzu, Tropical Fruit, Bubble Gum
Filter roast. Suitable for pour-over (V60, Kalita, etc.), filter coffee machine, and french press.