Kerinci Honey Velvet — Moka Pot
WalnutMilk CaramelDried FruitsSpices
- Origin
- Kerinci, Sumatra
- Altitude
- 1300–1700 m
- Process
- Honey
- Roast
- Medium
In the cup
- Chocolate & nuts
- Spices
Sweetness
4/5
Acidity
4/5
Bitterness
3/5
Body
3/5
Intensity
4/5
Rp 184.500Rp 205.000
-10%
Also available on
Buy on Shopee
Buy on Tokopedia
Kerinci Honey Velvet — Moka Pot
WalnutMilk CaramelDried FruitsSpices
- Origin
- Kerinci, Sumatra
- Altitude
- 1300–1700 m
- Process
- Honey
- Roast
- Medium
In the cup
- Chocolate & nuts
- Spices
Sweetness
4/5
Acidity
4/5
Bitterness
3/5
Body
3/5
Intensity
4/5
Rp 184.500Rp 205.000
-10%
Also available on
Coffee profile
- Origin
- Kerinci, Sumatra, Indonesia
- Altitude
- 1300–1700 m
- Variety
- Sigararutang, Catimor
- Process
- Honey The skin is removed, but much of the sticky mucilage remains during drying, imparting sweetness and a fuller body to the coffee.
- Composition
- Single origin
- Roast
- Espresso · Medium
In the cup
Sweetness
4/5
Acidity
4/5
Bitterness
3/5
Body
3/5
Intensity
4/5
How to brew
Moka pot · 15 g / 150 g
15 g · 150 g · 1:10
- Body
- Fill the filter basket with coffee, without tamping.
- Fill the base with boiling water up to the safety valve.
- Heat over a medium flame.
- Take it off the heat as the coffee starts to flow into the top.
Tips
- A coffee-to-water ratio of 1:10 to 1:13 (15 g of coffee for 150–195 ml of water).
Moka pot · 25 g / 275 g
Moka pot (6-cup) · 25 g · 275 g · 1:11 · 4:00
- Body
- Sweetness
- Fill the base with boiling water up to the safety valve.
- Fill the filter basket with coffee, without tamping.
- Close the valve.
- 0:00Heat over a low flame. Medium-low, lid open to watch.
- Take it off the heat as the coffee starts to flow into the top. Pull it when the stream turns honey-coloured.
- Set the base on a cold towel to stop brewing.
- Serve.
Tips
- The basket must be full but not packed; stop the brew with a cold towel the moment the stream turns pale.
Recipe by Compass Coffee
Moka pot
Moka pot (4-cup) · 15 g · medium
- Sweetness
- Body
- Fill the base with boiling water up to the safety valve.
- Fill the filter basket with coffee, without tamping.
- Shake gently to level the grounds.
- Close the valve.
- 0:00Heat over a medium flame.
- Take it off the heat as the coffee starts to flow into the top. Pull when the stream turns the colour of honey.
- Cool the base to stop extraction.
- Serve.
Tips
- Start with hot water, watch for the stream to turn honey-coloured, then cool the base at once. The source gives 15-17 g.
Recipe by Stumptown Coffee Roasters
Moka pot · 28 g / 250 g
Moka pot · 28 g · 250 g · 96–99°C · fine · 1:8.9 · 4:00
- Body
- Fill the base with boiling water up to the safety valve.
- Fill the filter basket with coffee, without tamping.
- Shake gently to level the grounds.
- Close the valve.
- 0:00Heat over a medium flame. Medium to medium-low.
- 4:00Take it off the heat as the coffee starts to flow into the top.
- Serve.
Tips
- Heat the water before it goes in the base so the coffee spends less time on the stove; pull it as soon as it starts to steam.
Recipe by Coava Coffee Roasters
More recipes for this coffee
Brewing guideHow to make coffee with a moka pot
Enjoy Premium Moka Pot Coffee from Koro Roasters. Kerinci Honey Velvet Arabica beans, dark roasted for a distinctive flavor in your moka pot.
Product Highlights:
• Honey process for a smooth, complex balance of flavor
• Notes: walnut, milk caramel, and dried fruits
• Suited to a range of brewing methods: moka pot, espresso, tubruk, kopi susu
• Freshly roasted to preserve optimal quality
• Supports local Sumatran coffee farmers
Product Information:
Weight: 250gr & 500gr| Roast Level: Dark | Process: Honey
Origin: Kerinci, Sumatra | Altitude: 1300-1700 masl
Variety: Sigararutang, Catimor
Moka Pot Brewing Guide:
For best results:
Use a coffee:water ratio of 1:10 or 1:13 (for example, 15g coffee to 150-195ml water)
Fill the filter basket with coffee, without tamping it down
Fill the water tank with boiling water up to the safety valve
Heat over medium heat
Remove from heat once the coffee starts flowing into the upper chamber
Ideal for coffee lovers seeking a uniquely Sumatran flavor experience with a touch of natural sweetness.
Ways to Enjoy:
• Moka Pot: Produces a rich, espresso-style brew with a hint of caramel
• Espresso: Creates a thick crema with a balance of sweet and nutty flavors
• Tubruk: Enjoy the bold, characteristically Indonesian intensity with honey-process complexity
• Kopi Susu: Pair with milk for a smooth, harmonious drink
Order now and explore the stunning flavors of Sumatran coffee with Koro Roasters!
Product Highlights:
• Honey process for a smooth, complex balance of flavor
• Notes: walnut, milk caramel, and dried fruits
• Suited to a range of brewing methods: moka pot, espresso, tubruk, kopi susu
• Freshly roasted to preserve optimal quality
• Supports local Sumatran coffee farmers
Product Information:
Weight: 250gr & 500gr| Roast Level: Dark | Process: Honey
Origin: Kerinci, Sumatra | Altitude: 1300-1700 masl
Variety: Sigararutang, Catimor
Moka Pot Brewing Guide:
For best results:
Use a coffee:water ratio of 1:10 or 1:13 (for example, 15g coffee to 150-195ml water)
Fill the filter basket with coffee, without tamping it down
Fill the water tank with boiling water up to the safety valve
Heat over medium heat
Remove from heat once the coffee starts flowing into the upper chamber
Ideal for coffee lovers seeking a uniquely Sumatran flavor experience with a touch of natural sweetness.
Ways to Enjoy:
• Moka Pot: Produces a rich, espresso-style brew with a hint of caramel
• Espresso: Creates a thick crema with a balance of sweet and nutty flavors
• Tubruk: Enjoy the bold, characteristically Indonesian intensity with honey-process complexity
• Kopi Susu: Pair with milk for a smooth, harmonious drink
Order now and explore the stunning flavors of Sumatran coffee with Koro Roasters!