Nectarine Dream, Indonesia

£14.00

Nectarine · Lemon Candy · Jasmine

Our Nectarine Dream comes from Reza Nurullah's farm in the area surrounding Mount Prau — one of Central Java's newly recognised coffee-growing landscapes. Compared with Sindoro, Prau tends to produce coffees with a more lifted and structured acidity profile, often showing floral, herbal, and citrus-driven characteristics. Farms are situated across rolling terrain with cooler conditions that support slower ripening and increased flavour development.

This lot is processed using Reza's Hybrid Wash method — designed to sit between a classical washed profile and a more fermentation-driven style, aiming for washed clarity with additional aromatic layering and structured acidity. Cherries are selectively harvested, density sorted, and floated before undergoing a short controlled pre-fermentation to initiate enzymatic activity. After depulping, a second controlled fermentation stage encourages clean ester formation and balanced organic acid development. The coffee is then fully washed and slow-dried on raised beds to maintain cup clarity and moisture stability.

The result is a coffee where florality, acidity, sweetness, and structure work together without one dominating the cup — nectarine and lemon candy sweetness framed by delicate jasmine florals. Scoring 88 on the SCA scale, this is a beautifully precise and expressive lot.

Available in whole bean, Aeropress, espresso, filter, and cafetière in 250g.

Espresso recipe: 20g dose · 44g yield · 22 seconds · 6 bar · 93.5°C

Filter recipe: 20g dose · 300g yield · 3:30 · 85°C

Origin: Mount Prau, Indonesia · Producer: Reza Nurullah · Process: Hybrid Washed · Altitude: 1,200–1,400 MASL · Cultivar: Ateng Super, Line S, Kartika · SCA Score: 88

Grind

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This lot comes from the area surrounding Mount Prau, one of Central Java's newly recognised coffee-growing landscapes. Compared with Sindoro, Prau tends to produce coffees with a slightly more lifted and structured acidity profile, often showing floral, herbal, and citrus-driven characteristics.

Farms are situated across rolling terrain with cooler conditions that support slower ripening and increased flavour development. Reza Nurullah works across both the Sindoro and Prau areas, applying careful processing protocols to bring out the distinct character of each growing environment.

The Prau Hybrid Wash was designed to sit between a classical washed profile and a more fermentation-driven style — aiming for washed clarity with additional aromatic layering and structured acidity. The objective is not intensity, but clarity: a coffee where florality, acidity, sweetness, and structure work together without one dominating the cup.

The process starts with selective harvesting and density sorting, followed by flotation. Whole cherries then undergo a short and controlled pre-fermentation stage to initiate enzymatic activity and develop aromatic precursors while limiting excessive fermentation influence.

The cherries are subsequently depulped and moved into a second controlled fermentation stage where environmental variables are managed to encourage clean ester formation and balanced organic acid development.

Following fermentation, the coffee is fully washed, removing residual mucilage before slow drying on raised beds. This slower drying approach supports moisture stability and helps maintain cup clarity over time.

Origin: Indonesia

Region: Mount Prau, Central Java

Producer: Reza Nurullah

Cultivar: Ateng Super, Line S, Kartika

Process: Hybrid Washed

Altitude: 1,200–1,400 MASL

We are brewing this two ways at our shop in Devon.

Espresso

Dose: 20g

Yield: 44g

Brew Time: 22 seconds

Pressure: 6 bar