Jakub Lazuardi - Anaerobic Washed

Regular price $19.00

ROAST | MEDIUM

ORIGIN | CIKOLE, WEST JAVA, INDONESIA

NOTES | APPLE CIDER, BLACK TEA, BROWN SUGAR

Getting coffee from Jakub Lazuardi was one of the most exciting developments to come out of 2020. It represents a new milestone for the global coffee supply chain, particularly in this area of North Carolina. Our connection to Jakub is facilitated by a dear coffee friend, Caleb Durham. Caleb runs Yonder coffee which connects international roasters to customers in the US on a subscription basis. In 2020 he launched Cahaya Coffee, a green coffee importer specializing in producers throughout Southeast Asia (current offerings come from West Java, Indonesia). 

Indonesia remains one of the largest producing countries in terms of export weight. However, the vast majority of this coffee is the Robusta species, which is typically not desirable within the Specialty Coffee sector. As a result, Indonesia is vastly underrepresented within Specialty Coffee. Innovative producers like Jakub are a tremendous part of changing that narrative. Jakub is growing the Typica variety of Coffee Arabica on the Cikole Estate, located within the Maribaya forest on the island of Java. 

As the head processor for the Estate, Jakub is willing to take risks and experiment with anaerobic processing methods. This particular lot is an Anaerobic Washed coffee. this means that the whole coffee cherries undergo an intentional fermentation process in the absence of oxygen. Afterwards, the coffees are pulped and washed to remove any fruit from the seeds before being dried. These coffees tend to be less fruity and a little cleaner than their Anaerobic Natural counterparts. To help drive and control the fermentation, the producing team uses cultivated enzymes from pineapples. These same enzymes drive a natural fermentation process which creates the popular Mexican beverage, Tepache. 

 We taste the bright, sweetness of apple cider complemented by a brown sugar finish. The mouthfeel is light and clean like black tea. We are excited to carry Jakub's coffee for a second consecutive year and we know you will really enjoy this one!

Producers | Jakub Lazuardi

Farm | Cikole Estate

Process | Anaerobic Washed

Variety | Typica

Elevation | 1,300 - 1,500 masl

Note: We roast and ship Mondays, Tuesdays, Thursdays and Fridays

Please place your order the day before the roast day you would like your order shipped on. 

Brewing Suggestions For Our Coffee At Home

 

Kalita Brewer Recipe 

Start | 16:1 Ratio (25g coffee input 400g coffee output)

Total Brew Time | 3:00

Recipe |

1. Heat kettle up to around 195 F - 205 F

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds

4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a circular motion the size of a nickel / time: 1:35

5. Pour #2 should be slightly more aggressive with the pour. Bring the brew bed half an inch from the top of the brewer and hold there/  time: 2:35

6. Final Pour should be a wide circular motion to remove grounds from top of the filter finishing brew at 3:00

 

V60

Start | 16:1 Ratio  (25g coffee input 400g coffee output)

Total Brew Time | 2:45

Recipe | 

1. Heat kettle up to around 195 F - 205 F.

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 15% of total brew water and let sit for 30-35 seconds.

4. Pour #1 should be aggressive in a counter-clockwise wide circular motion. Bring the brew bed level to 1/2 an inch from top of the filter.

5. Let the entire bed go dry before adding second and final pour.

6. Final Pour should be slow and steady bringing the brew bed back to original height (1/2 inch from top).

7. As the brew bed begins to drop, stir brew bed with spoon in a counterclockwise circular motion.

8. If done correctly, you should have a mini dome  instead of a flat bed of grounds.

 

Origami Dripper

Start | 16:1 Ratio  (25g coffee input 400g coffee output)

Total Brew Time | 3.00

Recipe | 

1. Heat kettle up to around 195 F - 205 F.

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds.

4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a wide circular motion with a slow steady stream (slightly thinner than a #2 pencil). time: 1:35.

5. Pour #2 should be slow and steady. Bring the brew bed half an inch from the top of the brewer /  time: 2:35.

6. Final Pour should be wide circular motions with a slow and steady pour finishing brew at 3:00.

 

Moka Pot  (1cup)

Start | 10:1 Ratio 

Grind | really fine ( as fine as your grinder will go)

Total Brew Time | 3.30

Recipe | 

1. Preheat 150g.

2. Pour water up to water release valve.

3. Put coffee in basket and level (tamp a little).

4. Put basket in water.

5. Put straight on med/high heat on stove *(do not let it boil)
When it “gurgles” immediately remove from heat and place in an ice bath or run cold water over the bottom.

 

More brewing guides coming. Need some brewing suggestions? Email us info@blackwhiteroasters.com

 


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