Caravan 'THE NINERS SERIES #5' - CIWIDEY INDONESIA, 250g
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'THE NINERS SERIES #5' - CIWIDEY
GREEN APPLE, GRAPE & CARAMEL
This unique coffee comes from a collective of farmers in the small town of Ciwidey, in the western reaches of the island of Java, in Indonesia. Java is exceptionally famous worldwide for coffee production but is only now getting recognition for its speciality coffee production. Our exporting partners Klasik Beans, take extreme pride in the quality of their coffee, produced this coffee in October 2017, and this is an EU/UK exclusive coffee!
Klasik beans share a very similar philosophy to us, from a quality, human and environmental point of view. The cooperative's aim is to preserve Indonesian cultural heritage through the creation of sustainable, specialty, organic and fair-trade coffees. The 1000+ members transport their coffees to one of their five wet mills (Pacet, Puntang, Garut, Ciwidey and Cimenyan). These facilities allow Klasik beans to take full control of the entire production, ensuring that they receive only ripe cherry, and it will enable them to use specific processing methods to create unique flavours. This coffee is prepared as a fully washed coffee, which is a preparation technique somewhat specific to Indonesia, which uses a dual fermentation; dry fermentation overnight, followed by a 4-hour wet fermentation. .
Klasik Beans cooperative was founded in 2009, with more than 200 local producers to develop specialty coffees with a distinctive character based on terroir. Located between high altitude forests and rivers, the plantations reach out to the Guntur, Halimu Tilu and Puntang volcanos. At each harvest, the cherries are manually harvested and taken to one of the cooperative's three cherry processing sites (Pacet, Ciwidey or Garut) to guarantee consistent quality of beans to the cup.
Coffee Masters is a multi-disciplinary global barista tournament designed by Allegra Events and coffee creative duo Rob Dunne & Victor Frankowski. The competition sees some of the world’s best baristas compete head-to-head, in an extreme test of a barista’s skill as they contend for the prestigious Coffee Master.
We've carefully gathered nine unique coffees, with the aim of pushing competitors to their absolute limits. Sourcing these coffees involved travelling to coffee producing regions in Kenya, Ethiopia, Rwanda, Costa Rica, Colombia, El Salvador and Panama to name a few. Much like the Coffee Masters competitors, these coffees have gone through a rigorous selection process before they made the cut.
We introduce to you ‘The Niners’.
We source green coffee from single farms and specialty estates as far as Ethiopia, Colombia and Rwanda (to name just a few) where the focus is quality, provenance, sustainability, freshness and fair relationships with the growers. When we find a coffee that we love, we take the time to enhance the roast profile to bring out the best flavour characteristics. Our roastery is located at our King's Cross, London site where we constantly develop our seasonal espresso blends and single origin offers in line with the best crops from each season.
We’ve roasted this coffee to suit both espresso and filter brewing. For filter brewing, we recommend using a ratio of 6g of freshly ground coffee, per 100ml of boiled, filtered water. If you like it slightly stronger, add an extra gram or two, and adjust to taste. For espresso, we recommend a dose of 18g, to a yield of 34/36g, aiming for a total extraction time of 30 seconds. If you like your espresso syrupy, strive for a prolonged extraction time, maintaining the same brewing parameters mentioned above. For more clarity, stick to the recipe, or even shorten the extraction time to highlight the acidity.
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