Catuji Halu Honey | Indonesia

TLDR: We say that Core is about people and flavour, and this coffee celebrates that like no other. Our ties to Indonesia through Dani’s family, the stunning cup profile of this coffee, and the truly inspiring humans who brought this coffee to light are all worthy of celebration, so fill your cups and enjoy!


Pak (/pɑk/ a title used to refer to an adult man) Cucu is the grower of Catuji Halu, who also serves as a mentor, supervisor, and advisor for the growers of Pasantren.

Pak Cucu is a second-generation farmer, following the footsteps of his father, a vegetable farmer, and his uncle, a tea farmer. Farming has been ingrained in his life since early years. During school breaks in primary school, he often returned to his hometown to immerse himself in his uncle’s tea farming. After completing school, he decided to focus on tea cultivation himself, an industry that he has been engaged with for many years. Realising the risk of relying solely on one crop due to climate fluctuation and its unpredictability, he began to diversify his crop by venturing into coffee cultivation, seeing an opportunity at the time.

Despite initial setbacks with the Kartika variety, through his curiosity to learn from both personal experiences and external knowledge sharing, he finally found successes cultivating the Caturra variety in 2004.

Thirteen years into growing Caturra, driven by his growth mindset, Pak Cucu decided to begin learning coffee processing to further add value to his product. He began learning from his close relative and meticulously documenting all his trials & errors, before he finally developed a robust standard operation procedure for his cherry processing.

He now volunteers as a mentor for a few local & interstate coffee growers, driven by his inspiration to empower fellow growers to elevate the quality of their crop. Pak Cucu believes that growing plants is not only about making money, but the most important thing is to water the plant with love and see them thrive. His wish for many other Indonesian growers is for them to embrace open mindedness and strong willingness to learn about cultivating and processing coffee, given the industry’s significant potential and the availability that Indonesia’s nature has to offer. For him, sharing knowledge brings happiness, knowing that there will be more great coffee successors in Indonesia.

We prefer our filter brews from a v60, but we won’t judge for use of anything at all to make yourself a coffee - even a (clean) sock.

 

Our recommended ratio when brewing filter coffee is 60g of coffee per litre of water. Simply scale this down, or up, for your desired size of brew.

 

With all methods, you’ll want: a grind size similar to granulated sugar, boiling water, and about 3 minutes of brewing time. This goes for v60, aeropress, plunger, and the (still hopefully clean) sock.

 

Our favourite recipe for v60:

• 20g of medium to coarsely ground coffee, it’ll feel a little like granulated sugar.
• Set your kettle to boil, and ready your socks to be rocked.
• We use a 60g bloom, with a swirl of the slurry to make sure it’s all wet. You can stir of that’s easier, just don’t rip the paper!
• After that, when your timer is at 45 seconds, add more water to a total of 200g, and swirl gently.
• Then finally at 1:15 on your timer, add the rest of your water, to 330g, and do one last little swirl.
• Wait till it drains through, roughly 3:30 is a good time, pour into your favourite mug, and let those socks be rocked.

 

If you’d like more info or tips, get in touch! hello@coreroasters.cc