BeMyBean - Sumatra Jingki Roda Anaerobic Natural Filter 250 g
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A whole-bean specialty coffee beans from Indonesia, roasted by BeMyBean from Poland. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect hints of black elderberry, wild berries, blackberry liqueur, compote, and grapefruit-lemon juice.
Country: Indonesia (Sumatra)
Region: Bener Meriah
Farm: Jingki Roda
Processing: Gayo 1, Gayo 2
Varietal: Anaerobic natural
Altitude: 1400 m a.s.l.
ABOUT THE REGION
High in the Gayo mountains, in the Indonesian province of Aceh, at an altitude starting from 1400 m a.s.l., comes a coffee born from the collaboration between local farmers and the Terry Farm project managed by PT. Jingki Roda Gayo. Fertile, volcanic soils, a cool climate, and shade-grown cultivation create ideal conditions for the fruit to ripen, while sustainable farming methods preserve the natural richness of this unique terroir.
ABOUT THE PROCESSING
Right at the harvesting stage, only fully ripe, red cherries are selected. They then undergo traditional sorting using the floating method, during which they are submerged in water. The highest-density cherries sink to the bottom, while immature or damaged ones float to the surface and are discarded. This ensures that only the finest raw material moves on to further processing.
The next stage is anaerobic fermentation. Whole cherries are placed in tightly sealed tanks, where they ferment without oxygen for a controlled period. Under these conditions, complex aromatic compounds develop, giving the coffee exceptional depth, intense fruitiness, and distinctive, slightly winey notes.
After fermentation is complete, the whole cherries are spread out for drying. The pulp remains on the beans throughout this process, gradually transferring sugars and aromatic compounds to them. Slow, carefully monitored drying results in a richer body, enhanced sweetness, and a distinct structure in the brew.
Only after reaching the proper moisture level do the dried cherries go to the hulling machine, which removes the dried skin and pulp. The green coffee beans then undergo thorough sorting and quality control before being prepared for export.
The result of this demanding process is an incredibly expressive cup. The very first sip brings an intense aroma of elderberry and forest fruits. Moments later, the character of blackberry liqueur and the sweetness of homemade compote emerge, seamlessly transitioning into a juicy, citrus freshness reminiscent of grapefruit and lemon juice. This is a highly intense coffee, created for those who look for bold, full-bodied, and unforgettable flavor experiences in alternative brewing methods.
Store in a cool, dry place.
| Manufacturer: | BEMYBEAN |
|---|---|
| Acidity: | High |
| Arabica / Robusta (ratio): | 100% Arabica |
| Body: | High |
| Brewing type: | Chemex, aeropress, drip coffee brewer, dripper, french press |
| Caffeine content: | Caffeinated |
| Coffee bean origin: | Indonezja (Sumatra) |
| Country of roasting: | Poland |
| Farm: | Jingki Roda |
| Flavour notes: | citrus fruits, floral, forest fruits, liquor, sweet |
| Growing location: | 1400 |
| Growing region: | Bener Meriah |
| Roast level: | Light |
| Specialty: | Yes |
| Sweetness: | Medium |
| Variety: | Gayo 1, Gayo 2 |
| Packaging: | 250 g |
| Coffee form: | Whole Bean |
| Processing: | Anaerobic natural |
| Tasting notes: | czarny bez, owoce leśne, nalewka jeżynowa, kompot, sok grejpfrutowo-cytrynowy |
| Product type: | Coffee |
| EAN: | 5908102390096 |
| Index: | 2101015500 |
A whole-bean specialty coffee beans from Indonesia, roasted by BeMyBean from Poland. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect hints of black elderberry, wild berries, blackberry liqueur, compote, and grapefruit-lemon juice.
Country: Indonesia (Sumatra)
Region: Bener Meriah
Farm: Jingki Roda
Processing: Gayo 1, Gayo 2
Varietal: Anaerobic natural
Altitude: 1400 m a.s.l.
ABOUT THE REGION
High in the Gayo mountains, in the Indonesian province of Aceh, at an altitude starting from 1400 m a.s.l., comes a coffee born from the collaboration between local farmers and the Terry Farm project managed by PT. Jingki Roda Gayo. Fertile, volcanic soils, a cool climate, and shade-grown cultivation create ideal conditions for the fruit to ripen, while sustainable farming methods preserve the natural richness of this unique terroir.
ABOUT THE PROCESSING
Right at the harvesting stage, only fully ripe, red cherries are selected. They then undergo traditional sorting using the floating method, during which they are submerged in water. The highest-density cherries sink to the bottom, while immature or damaged ones float to the surface and are discarded. This ensures that only the finest raw material moves on to further processing.
The next stage is anaerobic fermentation. Whole cherries are placed in tightly sealed tanks, where they ferment without oxygen for a controlled period. Under these conditions, complex aromatic compounds develop, giving the coffee exceptional depth, intense fruitiness, and distinctive, slightly winey notes.
After fermentation is complete, the whole cherries are spread out for drying. The pulp remains on the beans throughout this process, gradually transferring sugars and aromatic compounds to them. Slow, carefully monitored drying results in a richer body, enhanced sweetness, and a distinct structure in the brew.
Only after reaching the proper moisture level do the dried cherries go to the hulling machine, which removes the dried skin and pulp. The green coffee beans then undergo thorough sorting and quality control before being prepared for export.
The result of this demanding process is an incredibly expressive cup. The very first sip brings an intense aroma of elderberry and forest fruits. Moments later, the character of blackberry liqueur and the sweetness of homemade compote emerge, seamlessly transitioning into a juicy, citrus freshness reminiscent of grapefruit and lemon juice. This is a highly intense coffee, created for those who look for bold, full-bodied, and unforgettable flavor experiences in alternative brewing methods.
Store in a cool, dry place.
| Manufacturer: | BEMYBEAN |
|---|---|
| Acidity: | High |
| Arabica / Robusta (ratio): | 100% Arabica |
| Body: | High |
| Brewing type: | Chemex, aeropress, drip coffee brewer, dripper, french press |
| Caffeine content: | Caffeinated |
| Coffee bean origin: | Indonezja (Sumatra) |
| Country of roasting: | Poland |
| Farm: | Jingki Roda |
| Flavour notes: | citrus fruits, floral, forest fruits, liquor, sweet |
| Growing location: | 1400 |
| Growing region: | Bener Meriah |
| Roast level: | Light |
| Specialty: | Yes |
| Sweetness: | Medium |
| Variety: | Gayo 1, Gayo 2 |
| Packaging: | 250 g |
| Coffee form: | Whole Bean |
| Processing: | Anaerobic natural |
| Tasting notes: | czarny bez, owoce leśne, nalewka jeżynowa, kompot, sok grejpfrutowo-cytrynowy |
| Product type: | Coffee |
| EAN: | 5908102390096 |
| Index: | 2101015500 |