Papua Abmisibil
Rare Finds
Red GrapeBrown SugarVanillaCinnamon
- Origin
- Abmisibil, Papua
- Altitude
- 1800–1900 m
- Process
- Washed
- Roast
- Medium-light
In the cup
- Mild sweetness
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Papua Abmisibil
Rare Finds
Red GrapeBrown SugarVanillaCinnamon
- Origin
- Abmisibil, Papua
- Altitude
- 1800–1900 m
- Process
- Washed
- Roast
- Medium-light
In the cup
- Mild sweetness
Also available on
Coffee profile
- Origin
- Abmisibil, Papua, Indonesia
- Altitude
- 1800–1900 m
- Variety
- Typica, Bourbon, S795
- Process
- Washed Cherries are pulped and fermented in water to remove mucilage, resulting in a clean cup with bright acidity.
- Composition
- Single origin
- Roast
- Filter · Medium-light
In the cup
How to brew
Brew guide · 15 g / 225 g
15 g · 225 g · 90–95°C · medium-coarse · 1:15
- Balance
Tips
- For French press, AeroPress, drip/V60 or pour-over. Adjust the ratio to taste.
V60 — MelonTea
15 g · 250 g · 91–93°C · medium · 1:16.7 · 2:45–3:15
- Sweetness
- 0:00Bloom with 40 g of water for 30 seconds.
- 0:30Pour to 120 g.
- 1:15Pour to 190 g.
- 2:00Pour to 250 g.
Tips
- If it feels too heavy, grind slightly coarser or lower the temperature to 91°C. For more sweetness and melon, brew at 92–93°C and keep the pour steady.
Tetsu Kasuya's Hario V60 recipe, World Brewers Cup 2016 (champion)
Hario V60 · 20 g · 300 g · 92°C · coarse (Comandante C40 MK4 28) · 1:15 · 3:30
- Sweetness
- Brightness
- 0:00Pour 50 g of water.
- 0:45Pour to 120 g.
- 1:30Pour to 180 g.
- 2:10Pour to 240 g.
- 2:40Pour to 300 g.
- 3:30Remove the dripper.
Tips
- The 4:6 method: the first 40% of the water (two pours) sets sweetness and acidity, the last 60% (three pours) sets strength.
Recipe by Tetsu Kasuya , World Brewers Cup 2016
V60 — Rende Nao Yellow Caturra
15 g · 255 g · 91°C · medium · 1:17 · 3:00–3:15
- Clarity
- Sweetness
- 0:00Bloom with 30 g of water for 30 seconds.
- 0:30Pour to 130 g.
- 1:30Pour to 200 g.
- 2:15Pour to 255 g.
Tips
- For a cleaner, tea-like cup, keep the pour steady. If the sweetness does not come through, raise the temperature a little or grind one step finer.
More recipes for this coffee
Hario V60 · 20 g · 300 g · 92°C · coarse (Comandante C40 MK4 28) · 1:15 · 3:30
Discover the Beauty of Papua Abmisibil Coffee from Koro Roasters. Experience a unique flavour from the Papuan highlands, where high-quality coffee is grown with special attention to sustainability and social impact.
Detailed Information:
- Origin: Abmisibil, Papua, Indonesia
- Process: Washed
- Variety: Typica, Bourbon, S795
- Altitude: 1800-1900 MASL
- Roast Profile: Medium-Light
- Flavour Profile: Red Wine, Brown Sugar, Vanilla, Cinnamon
Product Highlights:
High Altitude: Grown at an altitude of 1800-1900 MASL, this coffee achieves premium quality with a rich, complex flavour profile.
Sustainability: This coffee is produced using sustainable practices that support the wellbeing of local farmers and preserve Papua's natural ecosystem.
Social Impact: In collaboration with Yafeth Wetipo, this coffee contributes to the economic growth of the local community.
Brewing Guide:
Ideal for medium-to-coarse grind methods such as French Press, Aeropress, drip/V60, or pour-over. Use a 1:15 ratio (for example, 15g of coffee to 225ml of water at 90-95C). Adjust the ratio to your taste for the best results.
Great For:
Coffee lovers, home brewers, and coffee enthusiasts who care about sustainability and positive social impact.
Koro Roasters' Commitment:
We are committed to quality and sustainability. This Papua Abmisibil coffee is ethically sourced, supports local Indonesian farmers, and is roasted with care to ensure you get the best possible coffee experience.
Available in Various Sizes:
Choose the size that suits your needs, from a sample size to try for the first time, to a larger bag for regular enjoyment.
Order now to enjoy the deliciousness of Papua Abmisibil coffee at home! Enjoy a blend of rich flavour and social benefit in every brew.
Certification:
P-IRT: 5085104010111-29
Halal: ID51110019711710924