Kamojang, Filter Coffee from Indonesia

Kamojang - Green Bean Info

David's Brewing Recommendation: Kamojang V60

Our David developed and optimized the recipe with the following equipment:

Water: Total hardness 3°dH, alkalinity 1.5°dH
Grinder: Kinu M47 Classic
Dripper: Plastic V60
Filter Paper: Hario V60 Paper
Kettle: Brewista Artisan

Why does the Kamojang taste the way it does?

Our sensory experience with coffees from Java has been limited so far and often somewhat one-dimensional: we often received coffees described with herbal, peppery and dark berry notes. All samples from Yana and Ray from Suncoast Coffees took a different direction: top-sorted and precisely fermented coffees that displayed diverse aromas. The "Honey Anaerobic" coffee from Wajona Collective shows fresh notes that remind us of grapes and ripe grapefruit. The body is heavy; we taste black tea and a hint of vanilla in the aftertaste. The coffee is exciting and reveals a different facet depending on the brewing method.

Tell me more about Kamojang

As often happens, good things don't always happen as planned. Through several coincidences, we came across a sample of this coffee in autumn 2023. We liked the coffee and knew that we wanted to better understand a blind spot in our coffee world through this coffee: coffees from Indonesia. Coffees from Sumatra, Sulawesi, Java, Bali, Flores or Papua New Guinea are often underrepresented in our regions. Ray and Yana want to change that and have been importing specialty coffees to Europe since 2023. And so a new sensory chapter opened for us. In late summer 2024, we had Kamojang in our range for the first time and you drank it very quickly. Now we have the coffee for the second time and it is again as refreshing as the first time.

Why did we buy Kamojang?

Because we want to learn more about coffees from Indonesia and now have direct contact with Yana and Ray. Yana is responsible for sourcing in her home country and Ray takes care of logistics. And it's a pleasure to present you with flavor profiles that are less familiar to us.

How do we roast this coffee?

We roast the coffee as a 12.5kg batch on our 30kg Giesen roaster. We roast the coffee for 9 minutes with a development time of 30 seconds and a slightly higher end temperature. Due to the honey post-harvest process, the coffee releases a lot of heat especially in the second half of the roasting. After 4:30, we gradually reduce the gas so that we only roast with the coffee's own energy towards the end of the roasting. The shortness of the roasting locks in the exciting acidity; the slightly higher end temperature develops the sugars so that they support the acidity.

Shipping also available as Coffee Letter

All of our coffees can be ordered in the form of a Coffee Letter. This reduces the shipping cost for 250g of coffee from CHF 7 to CHF 2.5. It is treated like a regular letter and lands in your mailbox.

At checkout you can choose between Coffee Letter, A-Post and B-Post options.