200gr
Origin: Mt. Suket, East Java, Indonesia
Producer: Supriyanto
 
Species: Arabica
Variety: Java, USDA
Process: Natural Anaerobic
 
The Coffee
 
One word: a masterpiece from Mas Iyan!
 
This sweet and fruity coffee boasts tasting notes of pomegranate and cherry at its core, with a delicate hint of nashi pear on the finish. Its silky and rounded body ensures that every sip is a truly exceptional experience.

Meramanis Coffee, where every sip tells a story, finds its essence in this remarkable brew. 
 
The name, "Merabella," comes from the producer, Mas Iyan, and has its roots in the local Madurese language: "Mera" means red, and "bela" means broken. It is inspired by the careful cherry-picking process, where farmers patiently wait for the coffee cherries to ripen naturally on the tree until they turn red and break on their own. Though time-intensive, this method produces coffee beans of unparalleled sweetness.
 
Mas Iyan uses an innovative processing technique he calls "natural anaerob reserve." This begins with the traditional natural anaerobic process, where freshly picked cherries are fermented in plastic tanks for approximately 120 hours. The cherries are then sun-dried in their parchment until they reach a semi-dried, raisin-like state, making them ready for pulping.
 
Known as the "raisin pulped" process, this method accelerates drying while preventing over-fermentation, ensuring both sustainability and quality even in the face of unpredictable weather conditions.
 
The Producer
 
Supriyanto, fondly known as Mas Iyan, is an innovative and passionate coffee farmer. Always eager to explore new techniques, he experiments with hybrid varietals and adopts advanced processing methods to elevate his craft. His farm spans over 8 hectares in Kluncing village, a place steeped in tradition and agricultural heritage.
 
Mas Iyan’s farming expertise runs deep—he comes from a family of coffee farmers. His father and brothers also cultivated coffee, a legacy that has enabled him to thrive with varietals considered difficult to grow. His farm, nestled within the forests of Mount Suket, operates as an agroforestry system. By cultivating coffee alongside towering forest trees, deforestation is avoided, and the ecosystem is preserved.
 
Since the founding of Meramanis, Mas Iyan has been a pillar of support. During our visit in late 2023, we had the privilege of staying overnight with his family, thus able to share stories, and enjoying a delicious roasted chicken dinner prepared over a bonfire with them. An unforgettable experience, thank you very much mas!
 
The Terroir
 
Perched at 1,700 MASL on the verdant slopes of Mount Suket in East Java, Indonesia, Manis Merabella coffee flourishes in nutrient-rich volcanic soil and a pristine high-altitude climate. These natural conditions provide the perfect foundation for a coffee with vibrant acidity, rich sweetness, and a distinctive character.
 
What truly sets this terroir apart, however, is the vibrant culture of the people who call it home. At the heart of this region’s identity lies koplo music, a dynamic subgenre of dangdut that has become a cultural phenomenon across Indonesia. Koplo music embodies the energy, spirit, and resilience of the community—its rhythms pulse through festivals, gatherings, and daily life, echoing through the valleys of Mount Suket.
 
To honor this cultural heritage, we have dedicated the artwork of Manis Merabella coffee to celebrate the essence of koplo music. The vibrant designs capture the rhythm, movement, and energy of the people who create and live this music. Just as koplo has become a defining part of the region’s identity, so too does this coffee carry the story of its people in every sip.
 
Together, they form a beautiful harmony of flavor and culture, blending tradition and innovation in every cup.
 
Brewing Recipe - Pour Over (V60, Kalita, etc.)
 
Coffee: 18 grams
Water: 270 ml
Water Temperature: 93-95 °C
Grind Size: Medium
 
Total Intervals: 4
1st pour: 50ml, wait for 30 seconds
2nd pour: 100ml, wait for 1 minute
3rd pour: 60ml, wait for 30 seconds
4th pour: 60ml, wait for 30 seconds