IN THE CUP
From the first sip, this lot expresses a bright yet gentle character, opening with juicy notes of passionfruit and honeydew. A soft brown sugar sweetness carries through the cup, giving the coffee a smooth and rounded profile with refreshing fruit clarity.
As a filter, the coffee feels light and elegant, with vibrant tropical fruit notes and a clean, silky finish. Brewed as an espresso, it becomes fuller and more syrupy, where the brown sugar sweetness deepens and balances the lively fruit tones, finishing smooth, sweet and satisfying.
STORY BEHIND THE CUP
This coffee holds a personal connection to our co-founder, Jimmy Tjoeng. In 2012, Jimmy visited coffee farms in the Kintamani region of Bali and wondered why it was so difficult to find coffees from Bali—or Indonesia more broadly—back in Australia. Today, sourcing and roasting this beautiful Kintamani coffee feels like a meaningful full-circle moment.
This lot was produced by the Karana community, a collective of 377 smallholder farmers farming around 1,200 metres above sea level. Naturally processed and finished with anaerobic fermentation, this lot from Kintamani in Bali highlights the vibrant potential of Indonesian coffee. Whole cherries are dried slowly under the sun before being hulled, preserving sweetness and fruit complexity. The anaerobic stage enhances the intensity of fruit, lifts the acidity, and builds a fuller body for a bright, expressive cup.
BREW GUIDE
Pour Over
Brewing Equipment: Hario Switch
Dose: 20g (Ratio: 1:16)
Water: 320ml (93°C)
1. Pour in a circular motion for 15 seconds to allow the coffee to bloom.
2. At 30 seconds, add water up to 120ml with a gentle circular pour. Let sit for 15 seconds.
3. At 60 seconds, pour slowly in the centre until 1:30.
4. Release the valve, then slowly pour the remaining water until you reach 320ml total.
