Kerinci Honey Velvet — Espresso
№ 3 Everyday Explorer
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 — Espresso
№ 3 Everyday Explorer
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
𝗞𝗲𝗿𝗶𝗻𝗰𝗶 𝗛𝗼𝗻𝗲𝘆 𝗩𝗲𝗹𝘃𝗲𝘁 | Walnut, Milk caramel, Dried fruits, Spices - Single Origin Espresso Specialty Coffee
While we've roasted this coffee to shine as espresso, moka pot, and tubruk preparations, its versatile nature means it's also perfect for adventurous filter brewers who love a bolder, more intense cup – it's like getting two flavor journeys in one!
This coffee's robust flavors shine through beautifully in milk-based drinks. Whether you prefer a creamy cappuccino, a velvety latte or kopi susu, this coffee will elevate your milk-based espresso experience.
𝐅𝐥𝐚𝐯𝐨𝐮𝐫 𝐏𝐫𝐨𝐟𝐢𝐥𝐞 (legend below):
• Acidity: 2/5
• Body: 4/5
• Roast profile: Best for Espresso
• Character: Balanced
𝐅𝐚𝐜𝐭𝐬:
Origin: Kerinci, Sumatra
Altitude: 1300-1700 masl
Variety: Sigararutang, Catimor
Process: Honey
Coffee #3 in our Everyday Explorer series.
𝗦𝘁𝗼𝗿𝘆 𝐨𝐟 𝐭𝐡𝐢𝐬 𝐜𝐨𝐟𝐟𝐞𝐞:
Indulge in the velvety embrace of Kerinci Honey Velvet, a full-bodied symphony born in the misty mountains and green valleys of Sumatra's coffee heartland.
Each honey-processed bean is a sweet secret that the bees would envy, carefully nurtured near the majestic Mount Kerinci. As you sip, a symphony of flavors will take your taste buds on a journey from the nutty depths of the forest to the sweet embrace of a cozy café.
Whether you're seeking your daily dose of liquid courage or a moment of bliss, Kerinci Honey Velvet is here to transform your everyday routines into extraordinary experiences.
𝐅𝐥𝐚𝐯𝐨𝐮𝐫 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
Halal Certified
While we've roasted this coffee to shine as espresso, moka pot, and tubruk preparations, its versatile nature means it's also perfect for adventurous filter brewers who love a bolder, more intense cup – it's like getting two flavor journeys in one!
This coffee's robust flavors shine through beautifully in milk-based drinks. Whether you prefer a creamy cappuccino, a velvety latte or kopi susu, this coffee will elevate your milk-based espresso experience.
𝐅𝐥𝐚𝐯𝐨𝐮𝐫 𝐏𝐫𝐨𝐟𝐢𝐥𝐞 (legend below):
• Acidity: 2/5
• Body: 4/5
• Roast profile: Best for Espresso
• Character: Balanced
𝐅𝐚𝐜𝐭𝐬:
Origin: Kerinci, Sumatra
Altitude: 1300-1700 masl
Variety: Sigararutang, Catimor
Process: Honey
Coffee #3 in our Everyday Explorer series.
𝗦𝘁𝗼𝗿𝘆 𝐨𝐟 𝐭𝐡𝐢𝐬 𝐜𝐨𝐟𝐟𝐞𝐞:
Indulge in the velvety embrace of Kerinci Honey Velvet, a full-bodied symphony born in the misty mountains and green valleys of Sumatra's coffee heartland.
Each honey-processed bean is a sweet secret that the bees would envy, carefully nurtured near the majestic Mount Kerinci. As you sip, a symphony of flavors will take your taste buds on a journey from the nutty depths of the forest to the sweet embrace of a cozy café.
Whether you're seeking your daily dose of liquid courage or a moment of bliss, Kerinci Honey Velvet is here to transform your everyday routines into extraordinary experiences.
𝐅𝐥𝐚𝐯𝐨𝐮𝐫 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
Halal Certified