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Indonesia Bener Meriah Classic Natural offers a rich and comforting expression of Indonesian coffee, shaped by traditional practices and careful cultivation in the highlands of Aceh. Grown between 1,100 and 1,500 meters, this coffee reflects a deep connection to origin, with a focus on consistency, sustainability, and quality.

Processed using the classic natural method, the coffee develops a rounded profile with soft fruit depth and a smooth chocolate-driven character. The result is a balanced and approachable cup with a warm, familiar structure that works especially well for espresso and milk-based preparations.

Indonesia Bener Meriah Classic Natural

Indonesia Bener Meriah Classic Natural

AED 75.00
AED 75.00
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Indonesia Bener Meriah Classic Natural offers a rich and comforting expression of Indonesian coffee, shaped by traditional practices and careful cultivation in the highlands of Aceh. Grown between 1,100 and 1,500 meters, this coffee reflects a deep connection to origin, with a focus on consistency, sustainability, and quality.

Processed using the classic natural method, the coffee develops a rounded profile with soft fruit depth and a smooth chocolate-driven character. The result is a balanced and approachable cup with a warm, familiar structure that works especially well for espresso and milk-based preparations.

Flavor NOTES:

Milk Chocolate, Roasted Hazelnut, Prunes

Acidity
Body
Sweetness
Origin
Indonesia
PROCESS
Classic Natural
VARIETY
Abyssinia, typica and bourbon
PRODUCER
Central Sumatera Coffee
ROAST PROFILE Espresso
SIZE
GRIND SIZE
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Blacksmith's Brew Guides

What You'll Need

Blacksmith Coffee

19 g (finely ground)

Filtered Water

250 ml at 92°C

How to Brew

Purge & Prep

  • Purge the group head to stabilize temperature.
  • Wipe and dry the portafilter.

Grind & Dose

  • Pour 30–40g of water evenly over the grounds.
  • Let it sit for 30 seconds.
  • This releases trapped gases for better extraction.

Distribute

  • Slowly pour in circles up to 150g total.
  • Keep the water level
    steady—not too aggressive

Tamp

  • Continue pouring gently until you reach 240g total.

Extract

  • Let all the water drip through.
  • Total brew time should be around 2mins 30seconds.

Stop

  • Stop the shot at 40g yield.

Parameters

  • Dose: 19g coffee
  • Yield: 40g espresso
  • Ratio: 1:2.1
  • Water Temp: 92°C
  • Time: 25–30 seconds

Target

  • Balanced flavor with good body and crema.
  • Extraction time between 25–30 seconds.

Dial-In Tips

  • Too fast (<25s): Grind finer → increases resistance → slows flow
  • Too slow (>30s): Grind coarser → reduces resistance → speeds flow

Purge & Prep

  • Rinse the paper filter with hot water (removes paper taste + warms everything).
  • Discard rinse water.
  • Add ground coffee and level the bed.

Bloom (0:00–0:30)

  • Pour 30–40g of water evenly over the grounds.
  • Let it sit for 30 seconds.
  • This releases trapped gases for better extraction.

Main pour (0:30–1:30)

  • Slowly pour in circles up to 150g total.
  • Keep the water level steady—not too aggressive.

Final pour (1:30–2:00)

  • Continue pouring gently until you reach 240g total.

Drawdown (finish ~2:10–2:30)

  • Let all the water drip through.
  • Total brew time should be around 2mins 30seconds.

Parameters

  • Coffee: 15g
  • Water: 240g (1:16 ratio)
  • Water temp: 90–93°C

What You Need

  • Origami Dripper
  • Paper filter (Origami or Kalita Wave style)
  • Fresh coffee beans
  • Grinder (medium grind, like table salt)
  • Scale (recommended)
  • Kettle (ideally gooseneck)
  • Mug/server

Quick Tips

  • Too sour? Grind finer or extend brew time.
  • Too bitter? Grind coarser or pour faster.