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Core Roasters Coffee: handpicked, considered coffee, roasted in small batches in Melbourne. Inspired by people, flavour, 1920s Japanese woodblock prints and graphic poster design.
Manglayang | Indonesia

Manglayang | Indonesia

$14.00Price
Quantity
Introducing MANGLAYANG, a washed process typica, grown at 1,350 -  1,450masl by Karim in West Java, Indonesia.

Expect to taste: angostura bitters, toffee apple, hibiscus, 7-up, matcha, sour cherry, milk chocolate

  • CORE INFO

    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!
    

    Day after day, Karim has been diligently tending to his 4 hectare land in Manglayang, West Java, Indonesia. Nestled at an altitude of 1350-1450 meters above sea level, his garden flourishes in the idyllic landscapes of Manglayang. Meticulous in his plant maintenance, he predominantly only uses organic fertilizer sourced from livestock. Motivated by the increasing demand for his produce, he has expanded his operations and now acquires neighboring harvests to meet the market's needs.

  • BREWING SUGGESTIONS

    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

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