Peachy Keen, Indonesia
Pricing & Formats
| Format | Price | /cup | /250g |
|---|---|---|---|
| Whole Bean / Espresso / 250g Best | £14.00 | £0.84 | £14.00 |
| Whole Bean / Filter / 250g | £14.00 | £0.84 | £14.00 |
| Whole Bean / Omni (Suitable for both) / 250g | £14.00 | £0.84 | £14.00 |
| Aeropress / Espresso / 250g | £14.00 | £0.84 | £14.00 |
| Aeropress / Filter / 250g | £14.00 | £0.84 | £14.00 |
| Aeropress / Omni (Suitable for both) / 250g | £14.00 | £0.84 | £14.00 |
| Espresso / Espresso / 250g | £14.00 | £0.84 | £14.00 |
| Espresso / Filter / 250g | £14.00 | £0.84 | £14.00 |
| Espresso / Omni (Suitable for both) / 250g | £14.00 | £0.84 | £14.00 |
| Filter / Espresso / 250g | £14.00 | £0.84 | £14.00 |
| Filter / Filter / 250g | £14.00 | £0.84 | £14.00 |
| Filter / Omni (Suitable for both) / 250g | £14.00 | £0.84 | £14.00 |
| Cafetiere / Espresso / 250g | £14.00 | £0.84 | £14.00 |
| Cafetiere / Filter / 250g | £14.00 | £0.84 | £14.00 |
| Cafetiere / Omni (Suitable for both) / 250g | £14.00 | £0.84 | £14.00 |
About this Product
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
