Peachy Keen, Indonesia

£14.00

Peach · Pineapple · White Florals

Our Peachy Keen comes from Reza Nurullah's farm on the slopes surrounding Mount Sindoro — an active stratovolcano in Central Java renowned for its fertile volcanic soils, cooler temperatures, and significant day–night temperature shifts. Coffee here is grown within mixed agricultural systems alongside vegetables, spices, tobacco, and shade trees, with the high elevation and slower cherry maturation contributing to exceptional sweetness retention, floral aromatics, and a softer acidity structure.

This lot was developed around JB Coffee's mossto recirculation approach — a carefully controlled honey process designed to increase complexity while maintaining varietal clarity. Cherries are strictly selected at peak ripeness, floated, and cleaned before undergoing an initial controlled fermentation to activate microbial activity. After depulping, the parchment with retained mucilage enters a main fermentation stage where mossto (fermentation liquid from previous successful batches) is reintroduced as a microbial inoculation medium — guiding ester formation and supporting cleanliness and repeatability rather than adding flavour directly.

Throughout fermentation, JB monitors time, temperature, pH progression, and sugar conversion to avoid overdevelopment. The coffee then moves into honey drying on raised beds for 18–23 days, with careful moisture management to preserve aromatic compounds.

The result is a beautifully layered cup — white florals on the nose, rounded peach and pineapple sweetness, and a syrupier tactile profile that remains unmistakably origin-driven. Scoring 88 on the SCA scale, this is a standout lot from one of Indonesia's most exciting growing regions.

Available in whole bean, Aeropress, espresso, filter, and cafetière in 250g and 1KG.

Espresso recipe: 20g dose · 44g yield · 27 seconds · 6 bar · 93°C

Filter recipe: 20g dose · 260g yield · 3:30 · 88°C

Origin: Temanggung, Indonesia · Producer: Reza Nurullah · Process: Mossto Honey · Altitude: 1,800–2,200 MASL · Cultivar: Ateng Super, Line S, Kartika · SCA Score: 88

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This coffee is produced by Reza Nurullah on the slopes surrounding Mount Sindoro, an active stratovolcano in Central Java known for fertile volcanic soils, cooler temperatures, and significant day–night temperature shifts.

Coffee in this area is typically planted within mixed agricultural systems alongside vegetables, spices, tobacco, and shade trees. The elevation and slower cherry maturation contribute to higher sweetness retention, floral aromatics, and a softer acidity structure.

This lot was developed in collaboration with JB Coffee around their mossto recirculation approach — designed to increase complexity while maintaining varietal clarity and controlled fermentation expression.

The process begins with strict cherry selection at peak ripeness, followed by flotation and cleaning. Whole cherries undergo an initial controlled cherry fermentation designed to activate microbial activity and establish aromatic precursor compounds.

After depulping, the parchment with retained mucilage enters the main fermentation stage where mossto — fermentation liquid collected from previous successful coffee fermentations — is reintroduced in measured proportions. Rather than functioning as flavour addition, mossto acts as a microbial inoculation and environmental stabilisation medium to guide fermentation behaviour and support ester formation while preserving cleanliness and repeatability.

Throughout fermentation, JB monitors time, temperature, pH progression, and sugar conversion to avoid overdevelopment and preserve cup transparency.

Once the target endpoint is achieved, the coffee moves directly into honey drying, retaining calibrated amounts of mucilage before slow drying on raised beds for approximately 18–23 days. Drying management focuses on maintaining even moisture migration and preserving aromatic compounds.

Origin: Indonesia

Region: Temanggung, Central Java

Producer: Reza Nurullah

Cultivar: Ateng Super, Line S, Kartika

Process: Mossto Honey

Altitude: 1,800–2,200 MASL

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

Espresso

Dose: 20g

Yield: 44g

Brew Time: 27 seconds

Pressure: 6 bar