Bracia Ziółkowscy - Indonesia Canpehora Kamandang Anaerobic Natural Filter 250 g

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About this coffee

Country: Indonesia Region: Sepakung, Central Java Farm: Vins & Bedjo Varietal: Tugusari Species : Canephora (robusta) Altitude: 1100 m a.s.l. Processing: Anaerobic natural ABOUT THE FARM Vins and Bedjo are two enthusiasts who persistently experiment in search of the perfect Canephora flavor. Their annual production is currently very small – around 2 tons of green coffee – but in their case, "every bean matters." There is no room here for cheap, container-scale production, so every coffee cherry cultivated by them is treated with due attention. The farm is pictorially located on the slopes of the Telomoyo volcano, surrounded by dense jungle. Once every four years, the eruption of the nearby Merapi volcano covers the entire region in volcanic ash, which is incredibly fertile and promotes the development of sweetness and spicy characteristics in the coffee. ABOUT THE PROCESSING Experiments with Canephora are particularly important to them, which naturally caught the attention of the Brothers (fine robusta neophytes). This specific lot underwent their signature process – quadruple anaerobic fermentation. The fruits spend five days in each of four consecutive tanks, being cleaned of fermentation byproducts in between. This is Vins and Bedjo's proven method to "clean up" robusta, giving it a clear character and a great, mild profile. ABOUT THE SPECIES We are glad that you are exploring coffea canephora , often called robusta, together with us. For years, this species was mainly associated with cheap blends, but well-cultivated canephora can be intense, sweet, creamy, and surprisingly complex. That is precisely why it is appearing in our selection — to show that the world of coffee is broader than arabica alone. However, it is worth brewing it a bit differently. Canephora is more intense and extractable, which is why we recommend lower temperatures: 86–89°C (it is best to start at 88°C). Water with lower mineralization — around 70 ppm — also works well. You can simply mix your water with distilled water in a 1:1 ratio or use low-mineral water, such as Żywiec Zdrój. Do not be surprised if it tastes different from the coffee you know. That is precisely the point. ROASTER'S OPINION Here is what we love fine robustas for. A deep malty profile with notes of cocoa and nuts, a clean and clear brew, a heavy, pleasant body, and virtually zero acidity. The ideal everyday bean. Store in a cool and dry place.