30:I[43392,["/_next/static/immutable/chunks/3x58fsen1hv4w.js","/_next/static/immutable/chunks/20pq39_xj8tzn.js","/_next/static/immutable/chunks/2-48951mbkrq1.js","/_next/static/immutable/chunks/3p75rgw0zm4on.js","/_next/static/immutable/chunks/0da8cqshbh49l.js","/_next/static/immutable/chunks/3-ywbxqpgcpg1.js","/_next/static/immutable/chunks/42py-lb172mrm.js"],"SuggestionForm"] 31:T7fd,Producer: JB Coffee Origin - Indonesia Process - Natural Varietal - Kartika, Lini S, Ateng Super Flavour Notes - grape juice, violets, red currants, chocolate Best for: Filter + Espresso roast level: Very Light Farm & Origin This lot comes from the area surrounding Mount Prau, one of Central Java’s newly recognised coffee-growing landscapes. Compared with nearby Sindoro, Prau tends to produce coffees with a more lifted and structured acidity, often expressed through floral, herbal, and citrus-driven characteristics.The farms are spread across rolling mountain terrain, where cooler temperatures encourage slower cherry maturation and extended flavour development. These conditions allow sugars, organic acids, and aromatic compounds to develop gradually, contributing to the clarity and structure commonly found in coffees from the region. Processing & Drying Prau Hybrid Washed was developed to sit between a classical washed coffee and a more fermentation-driven style. The goal is to retain the clarity and cleanliness of a washed coffee while adding greater aromatic complexity and structured acidity.Processing begins with selective harvesting, followed by density sorting and flotation to ensure only high-quality cherries enter fermentation. The whole cherries then undergo a short, controlled pre-fermentation stage, designed to initiate enzymatic activity and develop aromatic precursors while limiting excessive fermentation influence. The cherries are subsequently depulped and transferred into a second controlled fermentation stage. During this phase, environmental variables are carefully managed to encourage clean ester formation and balanced organic acid development. The focus is on building complexity while maintaining a clear and transparent cup profile. Following fermentation, the coffee is fully washed to remove remaining mucilage before being transferred to raised drying beds. Slow drying allows moisture to migrate evenly through the parchment, supporting stability and helping preserve cup clarity over time.32:Tbf9,

Producer: JB Coffee

Origin - Indonesia

Process - Natural

Varietal - Kartika, Lini S, Ateng Super

Flavour Notes - grape juice, violets, red currants, chocolate

Best for: Filter + Espresso

roast level: Very Light

Farm & Origin

This lot comes from the area surrounding Mount Prau, one of Central Java’s newly recognised coffee-growing landscapes. Compared with nearby Sindoro, Prau tends to produce coffees with a more lifted and structured acidity, often expressed through floral, herbal, and citrus-driven characteristics.The farms are spread across rolling mountain terrain, where cooler temperatures encourage slower cherry maturation and extended flavour development. These conditions allow sugars, organic acids, and aromatic compounds to develop gradually, contributing to the clarity and structure commonly found in coffees from the region.

Processing & Drying

Prau Hybrid Washed was developed to sit between a classical washed coffee and a more fermentation-driven style. The goal is to retain the clarity and cleanliness of a washed coffee while adding greater aromatic complexity and structured acidity.Processing begins with selective harvesting, followed by density sorting and flotation to ensure only high-quality cherries enter fermentation. The whole cherries then undergo a short, controlled pre-fermentation stage, designed to initiate enzymatic activity and develop aromatic precursors while limiting excessive fermentation influence. The cherries are subsequently depulped and transferred into a second controlled fermentation stage. During this phase, environmental variables are carefully managed to encourage clean ester formation and balanced organic acid development. The focus is on building complexity while maintaining a clear and transparent cup profile. Following fermentation, the coffee is fully washed to remove remaining mucilage before being transferred to raised drying beds. Slow drying allows moisture to migrate evenly through the parchment, supporting stability and helping preserve cup clarity over time.

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