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Surrounded by fermentation tanks and the aroma of fermenting coffee cherries, Aulia shared his family's dedication to anaerobic fermentation, a tradition he has refined since 2017. As we walked his farm, I was impressed with his greenhouse for drying coffee, surpassing anything I'd witnessed in Indonesla.
This farm underscores our emerging focus on experimental processes with a farmer whose enthusiasm for these coffees surpasses our own. This passion for processing techniques in Indonesia has further kindled our anticipation for the country's future, especially as we encounter more farmers like Aulia.
We taste notes of Orange, Stonefruit, Berries, and Brown Sugar
Our brewing recommendation:
Dose: 20g
Ratio: 1:17
Grind: Neutral
Bloom: 1:2 for 30s
Total Brew: 2:45
TDS: 1.4
Extraction: 21%We recommend a continuous pour. This coffee can brew fast even with its fine grind.
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Dose: 21g
Ratio: 1:16
Grind: Neutral
Bloom: 1:2 for 30s
Total Brew: 3:02
TDS: 1.38
Extraction: 19.30
This dial calls for slightly finer than neutral with a small updose to accentuate the pleasantly syrupy body. La Guachoca's prevailing attribute is sweetness, so be sure to adjust your dial until the result is reminiscent of brown sugar and maple syrup with some vanilla complexity.
