Abdul Aziz Thohari

Producer: Rukun Saudara Cooperative

Region: Kerinci, Sumatra

Altitude: 1400–1700 MASL

Variety: Andungsari, Sigararutang

Process: Natural Anaerobic

Natural Anaerobic

Coffee cherries undergo fermentation without being exposed to oxygen. The cherries are sealed in airtight plastic tanks for 24 hours to achieve this anaerobic environment. During anaerobic fermentation, specific strains of yeast and bacteria interact with the sugars in the coffee mucilage, producing distinct compounds that contribute to the final flavour profile of the coffee. Afterwards, natural drying occurs, allowing coffee cherries to dry in the open air, under the sun, without mechanical dryers.

Espresso Recipe

• Dose: 17 g
• Water Temperature: 94°C
• Yield: 41–43 g
• Total Brew Time: 0:25–0:27
• TDS: 8.00 %
• Extraction Yield: 19.81 %

1. Grind Size: A finer grind increases extraction, intensifying flavour and strength. Too fine can lead to over-extraction and bitterness, while too coarse can result in under-extraction and sourness.
2. Temperature: Higher temperatures enhance acidity, while lower temperatures reduce acidity, highlight sweetness, and minimize bitterness.
3. Brew Ratio & Yield: To increase strength (viscosity), use a higher dose, a finer grind, or a shorter brew time. For clarity and brightness, adjust for a longer ratio or slightly coarser grind.
4. Solubility: Light roasts require a finer grind and/or higher temperature to extract flavours fully. Medium-dark roasts extract more easily and may benefit from a slightly coarser grind and/or lower temperature.