How do Indonesian Coffee Brands drink Indonesian Coffee? introduction to Flynn Manor in Java, Indonesia

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Flynn Manor in Java

Wildan Mustof is the owner of the manor. In 2010, he and his wife Atieq first started their coffee growing project in the Sindangkerta Weninggalih area. Since then, the farm at Flint Manor in Java has become their main growing area. Since the first year of production, Wildan has focused on quality and strict management and handling. While most Indonesian coffee producers are doing coffee wet planing, Wildan focuses on full-washing treatment. This coffee is a variety cultivated by Sigarar Utang, which is located at 1300m above sea level, 1400m above sea level in West Java (locally known as "Sunda"), as well as a well-ventilated storage space and drying plant, which means that they have complete control over the quality of the products from harvesting, grading, screening to shipping. Most of their coffee is washed in full water, but it is also treated with wet planing and sun treatment, mainly for the local market. They classify coffee batches according to where they are planted, the variety they plant, and the date of harvest. Through cooperation with the Coffee Research Center, they have planted a lot of unknown varieties on the farm, which are different from other species, because the coffee trees are still too small and no one knows how the taste spectrum of these coffee trees will be presented. In addition to their own coffee production, they also handle coffee for local coffee farmers.

The harvest season is from May to September, and the main harvest is from June to August. After the coffee is harvested, the coffee cherries that are not ripe and affected by diseases and insect pests are screened and removed by hand.

After peeling, the harvested berries will first undergo dry fermentation for 18 hours with 15 Murray, then add water and continue to ferment for 10 Murray for 12 hours, and then rinse with clean water after fermentation is complete.

At present, most coffees are dried on the scaffolding in the greenhouse for two days, and then moved to the terrace to dry. The drying time is about 14m / m2 for 20 days, depending on whether it rains during the drying period.

The recommended parameters of Qianjie hand-made coffee:

V60 90 ℃ Little Fuji Grinding 3.5 Powder takes about two minutes longer than the total cooking time at 1:15