- Beans: Indonesia (West Java)
- Roaster: Brewing Good Coffee Company (Savage, MD)
- Origin: Rawabogo, West Java, Indonesia
- Roast level: Medium
- Roast date: 2/3/2026
- Process: Washed; Varietals: Catimor, Tim Tim, Typica; Altitude: 1350m
- Purchase date: 2/19/2026 from BGCC in Savage Mill
- First cup: 2/28/2026; last cup: 3/15/2026
- Tasting notes: Full-bodied and vibrant, medium sweetness with mellow acidity, notes of chocolate, black grape, papaya, and toffee
- Pour-over with Ode grinder:
- 20g coffee / 300g water (1:15)
- Ode: 4 → 3+2 → 4+1 → 5
- Water at 99°C
- Size 2 V60
- Recipe: Single Cup V60 Pourover, 60g bloom water and 60g pulses. Finishes around 02:55
From the bag: “This lot originates from a collection of 52 small farms in Rawabogo, a village in West Java known for its high-altitude coffee production and freshwater springs. Wet-hulling is the usual processing method in Indonesia, but this coffee is fully washed. The ripe cherries are pulped within 6 hours of harvest, dry-fermented for around 16 hours, thoroughly washed, then patio dried for 10-12 days, until the optimum moisture content is reached.”
This will likely be my morning cup for the next week or two. I brewed my first 3 or 4 cups at grind setting 4, and nudged it a tiny bit finer this morning. It’s definitely a full-bodied brew, with the chocolate/toffee notes outweighing any acidity/fruitiness. Most Indonesia coffees I’ve brewed seem to like a coarser grind than this one, and I’m wondering if it’s because of the washed vs wet-hulled processing. It will be interesting to see if I end up making any further adjustments as I work my way through the bag.
3/13: I’m finding myself nudging the grind coarser as the beans age. I probably should have paid more attention to my own notes (here, here, and here), and started these at grind 5 right out of the gate. One of these days, I’ll learn, but who knows how many more bags of Indonesian beans it will take to sink in. 🤣