Tana Luwu Ascent
№ 4 Signature Journeys
PermenCherryAprikotLeci
- Asal
- Tana Luwu, Sulawesi
- Ketinggian
- 1400 m
- Proses
- Anaerobic Natural
- Sangrai
- Medium-light
Di cangkir
- Very sweet
- Funky
- Delicate, light, fragrant
Tersedia juga di
Beli di Shopee
Beli di Tokopedia
Tana Luwu Ascent
№ 4 Signature Journeys
PermenCherryAprikotLeci
- Asal
- Tana Luwu, Sulawesi
- Ketinggian
- 1400 m
- Proses
- Anaerobic Natural
- Sangrai
- Medium-light
Di cangkir
- Very sweet
- Funky
- Delicate, light, fragrant
Tersedia juga di
Profil kopi
- Asal
- Tana Luwu, Sulawesi Selatan, Sulawesi, Indonesia
- Ketinggian
- 1400 m
- Varietas
- Typica, Lini S
- Proses
- Anaerobic Natural
- Komposisi
- Single origin
- Sangrai
- Filter · Medium-light
Di cangkir
Cara seduh
V60 — MelonTea
15 g · 250 g · 91–93°C · sedang · 1:16,7 · 2:45–3:15
- Manis
- 0:00Bloom dengan 40 g air selama 30 detik.
- 0:30Tuang sampai 120 g.
- 1:15Tuang sampai 190 g.
- 2:00Tuang sampai 250 g.
Tips
- Kalau rasa terasa terlalu berat, gunakan grind sedikit lebih kasar atau turunkan suhu ke 91°C. Kalau ingin sweetness dan karakter melon lebih terasa, gunakan suhu 92–93°C dan jaga pour tetap stabil.
Resep Hario V60 Tetsu Kasuya, World Brewers Cup 2016 (juara)
Hario V60 · 20 g · 300 g · 92°C · kasar (Comandante C40 MK4 28) · 1:15 · 3:30
- Manis
- Cerah
- 0:00Tuang 50 g air.
- 0:45Tuang sampai 120 g.
- 1:30Tuang sampai 180 g.
- 2:10Tuang sampai 240 g.
- 2:40Tuang sampai 300 g.
- 3:30Angkat dripper.
Tips
- Metode 4:6: 40% air pertama (dua tuangan) mengatur manis dan asam, 60% sisanya (tiga tuangan) mengatur kekuatan.
Resep oleh Tetsu Kasuya , World Brewers Cup 2016
V60 — Rende Nao Yellow Caturra
15 g · 255 g · 91°C · sedang · 1:17 · 3:00–3:15
- Jernih
- Manis
- 0:00Bloom dengan 30 g air selama 30 detik.
- 0:30Tuang sampai 130 g.
- 1:30Tuang sampai 200 g.
- 2:15Tuang sampai 255 g.
Tips
- Kalau ingin rasa lebih clean dan tea-like, gunakan pour yang stabil. Kalau sweetness kurang keluar, naikkan suhu sedikit atau haluskan grind satu tingkat.
Resep lain untuk kopi ini
Hario V60 · 20 g · 300 g · 92°C · kasar (Comandante C40 MK4 28) · 1:15 · 3:30
Tana Luwu Ascent | Candies, Cherry, Apricot
Coffee #4 in our Signature Journeys series.
𝗙𝗹𝗮𝘃𝗼𝗿 𝗣𝗿𝗼𝗳𝗶𝗹𝗲 (𝐥𝐞𝐠𝐞𝐧𝐝 𝐚𝐭 𝐭𝐡𝐞 𝐛𝐨𝐭𝐭𝐨𝐦):
• Acidity: 3/5
• Body: 3/5
• Roast: Light
• Character: Balanced
𝗦𝘁𝗼𝗿𝘆 𝐨𝐟 𝐭𝐡𝐢𝐬 𝐜𝐨𝐟𝐟𝐞𝐞:
Embark on a Signature Journey to Tana Luwu, where processor Sisola Coffee's visionary farmers are redefining Indonesian specialty coffee.
Once overshadowed by the neighboring Toraja region, Tana Luwu's unique terroir held untapped potential. Through ethical practices and meticulous processing, Sisola Coffee, whose name means ""together"" in the local Luwu language, unleashed the extraordinary character of Tana Luwu, earning global acclaim with multiple Cup of Excellence wins.
In the cup, Tana Luwu Ascent is an elegant and balanced expression of candied sweetness, with notes of cherries and apricots. The anaerobic natural processing method amplifies the fruit characteristics while maintaining a smooth and inviting profile. Each sip is a testament to the dedication and innovation behind this limited-edition masterpiece.
𝐅𝐚𝐜𝐭𝐬:
Origin: Tana Luwu, Sulawesi
Altitude: 1400 mASL
Variety: Typica, Lini S.
Process: Anaerobic Natural
Descriptors: Candies, Cherry, Apricot
Roast profile: Filter
𝗙𝗹𝗮𝘃𝗼𝗿 𝗣𝗿𝗼𝗳𝗶𝗹𝗲 𝗟𝗲𝗴𝗲𝗻𝗱:
Acidity:
1 = Smooth, barely noticeable
3 = Balanced, pleasant brightness
5 = Vibrant, zesty
Body:
1 = Tea-like, delicate
3 = Balanced, silky
5 = Rich, syrupy
Roast:
Light = Bright, tea-like, highlights origin flavors
Medium = Balanced, caramel sweetness, versatile
Dark = Bold, less acidity, chocolate notes
Character:
Classic = Familiar flavors, great for everyday drinking
Balanced = Harmonious blend of flavors
Adventurous = Unique, exotic flavor profiles
Our specialty coffees are roasted to bring out the best in each bean. Don't hesitate to ask us for brewing tips to get the most out of your coffee!
Not sure which coffee to choose? Our coffee experts are always just a chat away, ready to help you out!
P-IRT: 5085104010111-29