Kerinci Honey Velvet
№ 3 Everyday Explorer
WalnutMilk CaramelDried FruitsSpices
- Origin
- Kerinci, Sumatra
- Altitude
- 1300–1700 m
- Process
- Honey
- Roast
- Medium-light
In the cup
- Chocolate & nuts
- Spices
Also available on
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Kerinci Honey Velvet
№ 3 Everyday Explorer
WalnutMilk CaramelDried FruitsSpices
- Origin
- Kerinci, Sumatra
- Altitude
- 1300–1700 m
- Process
- Honey
- Roast
- Medium-light
In the cup
- Chocolate & nuts
- Spices
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
- Filter · Medium-light
In the cup
How to brew
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.
Bayu Prawiro's Hario Switch recipe, World Brewers Cup 2025 (2nd place)
Hario Switch · 15 g · 220 g · 93°C · Comandante C40 MK4 24 · 1:14.7 · 2:20
- Sweetness
- Body
- 0:00Pour 40 g of water.
- Open the valve.
- 0:40Close the valve.
- Pour to 120 g (88°C).
- Steep.
- 1:20Pour to 220 g (88°C).
- Steep.
- 2:00Open the valve.
- Let it drain.
Recipe by Bayu Prawiro , World Brewers Cup 2025
Ryan Wibawa's Hario Switch recipe, World Brewers Cup 2024 (3rd place)
Hario Switch · 15 g · 220 g · 92°C · Comandante C40 MK4 24 · 1:14.7 · 2:20
- Sweetness
- Body
- 0:00Close the valve.
- Bloom with 100 g of water (86°C).
- Steep for 40 seconds.
- Open the valve.
- Let it drain.
- Close the valve.
- Pour to 220 g.
- Steep until 1:05.
- Open the valve.
- Let it drain.
Recipe by Ryan Wibawa , World Brewers Cup 2024
More recipes for this coffee
Hario Switch · 15 g · 220 g · 93°C · Comandante C40 MK4 24 · 1:14.7 · 2:20
Hario Switch · 15 g · 220 g · 92°C · Comandante C40 MK4 24 · 1:14.7 · 2:20
Kerinci Honey Velvet | Walnut, Milk caramel, Dried fruits, Spices
Coffee #3 in our Everyday Explorer series.
𝗙𝗹𝗮𝘃𝗼𝗿 𝗣𝗿𝗼𝗳𝗶𝗹𝗲 (𝐥𝐞𝐠𝐞𝐧𝐝 𝐚𝐭 𝐭𝐡𝐞 𝐛𝐨𝐭𝐭𝐨𝐦):
• Acidity: 2/5
• Body: 4/5
• Roast: Medium
• Character: Classic
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.
𝐅𝐚𝐜𝐭𝐬:
Origin: Kerinci, Sumatra
Altitude: 1300-1700 masl
Variety: Sigararutang, Catimor
Process: Honey
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!
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