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Indonesia Coffee Beans - Bener Meriah Anaerobic Natural : Eight years ago, a dream ignited a journey from the city to the coffee-rich lands of Bener Meriah, Sumatra. Inspired by the potential of coffee farming in the Aceh region, this passion evolved into a mission to develop top-quality Arabica beans. Grown at 1,100 to 1,500 meters, estates such as Asbi’s, Enzo’s, and Empus Israk cultivate varieties like Typica and Bourbon. Using a natural processing method, beans are sun-dried to achieve balanced flavors, with a commitment to sustainability and traceability in every step.

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Indonesia Bener Meriah Anaerobic Natural

Indonesia Bener Meriah Anaerobic Natural

AED 75.00
AED 75.00
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Indonesia Coffee Beans - Bener Meriah Anaerobic Natural : Eight years ago, a dream ignited a journey from the city to the coffee-rich lands of Bener Meriah, Sumatra. Inspired by the potential of coffee farming in the Aceh region, this passion evolved into a mission to develop top-quality Arabica beans. Grown at 1,100 to 1,500 meters, estates such as Asbi’s, Enzo’s, and Empus Israk cultivate varieties like Typica and Bourbon. Using a natural processing method, beans are sun-dried to achieve balanced flavors, with a commitment to sustainability and traceability in every step.

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Flavor NOTES:

Papaya, Cacao Nibs, Mango

Acidity
Body
Strength
Origin
Indonesia
PROCESS
Anaerobic Natural
VARIETY
Abyssinia, typica and bourbon
PRODUCER
Central Sumatera Coffee
ROAST PROFILE OMNI
SIZE
GRIND SIZE
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Suggested Brewing Guide

POUROVER RECIPE

What You'll Need

Pourover (V60, Kalita, or Origami)
Paper filter 
Blacksmith Single Origin 
Grinder (medium grind) 
Scale
Kettle (ideally gooseneck) 
Mug/server 

Recipe

  • Dose: 15g 
  • 240g (1:16 ratio) 
  • Temp: 90–93°C / 75-110ppm and PH 6.5 - 7.5

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 2 mins 30 seconds.

Quick Tips

  • Grind Coarser if.. Short total brewing time, coffee taste too bitter
  • Grind Finer If Longer total brewing time, coffee taste too sour.

ESPRESSO RECIPE

  • Dose: 19g Blacksmith coffee 
  • Yield: 40g espresso 
  • Ratio: 1:2.1 
  • Water Temperature: 91°C-93 °C
  • Total 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