Our coffee from the Seasons line is a traditional, stable and recognizable coffee of fresh harvest, where terroir is in the first place.
Indonesia Jaya is a regular seasonal coffee of variations of tipika and katurra of the traditional processing of vet hal for the country, grown on the island of Sumatra.
Taste profile: a classic Indonesian cup with notes of spices and spices, rosehip, dark chocolate and fruity notes.
Coffee cultivation in Indonesia has a 300-year history, strongly influenced by the colonization of the country by the Dutch. After the declaration of independence, the plantations were either closed or became state property. Today, Indonesia is the fourth largest coffee producer in the world. About 92% of the country's production is in the hands of small manufacturers using traditional techniques.
In general, Indonesian coffee is loved for its special taste. It is characterized by both complexity and complexity, depth of taste and some of its rudeness. Sweetness is often present. The country has excellent conditions in terms of heights, fertile soils and temperature, but a humid climate is a kind of difficulty and an obstacle to clean coffee, such as in Central America. Indonesia consists of 17.5 thousand islands — this is due to the high biological diversity and the presence of many microclimates.
This Sumatra was produced by the Tunas Indah Farmers Cooperative in an area slightly north of Lake Laut Tawar. The cooperative was founded in 1998 and today is one of the largest cooperatives in the Bener Meriah region, with about 4,000 members. Coffee is called Silaban Tao, after the province and the lake. Tunas Inda Cooperative has organic and Fair Trade certification. The certification helped the farmers of the cooperative to explore new technologies and use the bonuses they receive to pay for social programs. For example, cooperative members receive basic food — rice, vegetable oil, sugar, and five fresh seedlings from "coffee nurseries" created by cooperative members to experiment with new varieties; since September 2013, producers from 33 villages have been receiving professional training on coffee production and quality.
The method of Giling Basah (wet hull) was invented and applied in Indonesian Sumatra. In certain stages, it resembles washed and honey, but at the same time it has significant differences.
Ripe berries are harvested, depulped using a special device and sent to dry directly in gluten. At this time, gluten fermentation takes place. The sucrose contained in it saturates the grains. Fermentation makes it easy to separate gluten from the pigment (parchment shell), and a day later the seeds are washed from the gluten residues. Only the parchment remains on them. In this form, with a humidity of 50-60%, the grain is transferred to the processing station.
The grains are dried at the station for 2-3 days. When the humidity of the coffee is 20-25%, they are hallowed (coffee parchment is removed). If halling is usually done for coffee with a humidity of 11-13%, then here it gets to the halling more humid (from 20% to 40%), therefore the method of gilling-basach in English is called wet hulled. This gives Sumatran coffee specific woody-spicy shades, which explains the dark green color of the beans.
The refined grains are sent for final drying to the level of 11-13% percent. Drying of green grains (up to an export moisture level of 12%), grading and preparation for export are already carried out in Medan.
Coffee in drip bags is coffee that is always with you. It can be brewed in any conditions without tools and accessories at home, in the office and on a trip.
Ease of brewing, stability, repeatability of the result, convenience of storage - that's what makes drip bags an incredibly cool product. We've made it even better.: we do not skimp on raw materials (green coffee), we pack grain as fresh as possible roasted in a modified gas environment, we do not spare the amount of coffee per cup and carefully select the recipe and profile for each variety. Thanks to nitrogen, coffee retains its bouquet unchanged for up to 6 months, but it does not lose its basic qualities until 18 months. The most complete history of the drip pack you can read about coffee in our magazine.
Each bag contains 12 grams of coffee, which allows you to prepare 190-210 grams of the drink. Just put it on a high cup and pour in 92-96 °C water in a thin stream 3 times 70 grams until the water flows completely. You can find more detailed instructions in our article.
This is the best way to share the love of coffee with a friend and tell the whole family about good coffee. Tested on yourself.
Оплата
Оплата наличными или картой при получении курьеру СДЭК или в отделении транспортной компании, а так же при получении в постаматах СДЭК. Возврат товара Если по каким-то причинам вас не устроила комплектация или характеристики товара, напишите нам в течение трёх дней с момента получения. Мы вернём вам средства на ваш банковский счёт в течение 5-30 рабочих дней (срок зависит от вашего банка) при условии возврата товара обратно за наш счёт. |
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Доставка
Работаем по всей России и за её пределами круглосуточно и без выходных. Отправляем заказы 3 раза в неделю из города Москва. Отправляем транспортными компаниями СДЭК, Деловые Линии и Яндекс до пункта выдачи, в постаматы или курьером. Бесплатная доставка на розничные заказы при покупке в интернет-магазине кофе, чая и фильтров на сумму от 3000 рублей. Условия рассчитываются в корзине: там мы подскажем вам, сколько нужно добрать до бесплатной доставки. Подробнее на странице Доставка и оплата. По всем вопросам пишите нам на почту sales@eastbrew.com или по формам обратной связи. |
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