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HomeCoffeesIndonesia Central Sumatera Bener Kelipah Natural
Aceh Sumatra · Indonesia

Indonesia Central Sumatera Bener Kelipah Natural

Classic Natural Java, Typica, grown at 1350 to 1400 masl

Roasted by Archers Coffee

Available now· checked 3 Aug
FarmRoaster-stated
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Details

RoasteryArchers Coffee· Sharjah, United Arab Emirates
FarmCSC Farm Estate, Aceh Sumatra, Indonesia✓
ProducerEnzo Sauqi
ProcessClassic Natural✓
Harvest—
Altitude1350 to 1400 masl✓
ClimateTropical rainforest
VarietiesJava, Typica≈
RoastEspresso✓
Tasting notesdark chocolate, lotus biscuit, plum, berries✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

4NOTES
  • dark chocolate
    Nutty/Cocoa › Dark Chocolate
  • lotus biscuit
    Roasted › Cereal
  • plum
    Fruity › Dried
  • berries
    Fruity › Berry

Supply Chain

  1. Farm

    CSC Farm Estate, Aceh Sumatra, Indonesia

    Grown by Enzo Sauqi

  2. Roastery

    Archers Coffee

  3. Coffee· viewing

    Indonesia Central Sumatera Bener Kelipah Natural

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarSumatra Takengon Gayo NaturalIndonesia Bies PenantanSumatra KetiaraIndonesia Frinsa Manis #1Sumatra Kerinci Gunung Tujuh NaturalIndonesia Ateng SuperMore from this producerEnzo Sauqi5Same variety, exploredJava175Typica1436Similar flavour profiledark chocolate, lotus biscuit, plum2041Same processClassic Natural7From the same originIndonesia695More from this roasterArchers Coffee230 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessClassic NaturalAltitude1350 to 1400 maslRoastEspresso
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability