RECOMMENDED PREPARATIONS: Filter (V60, Melitta, Kalita, Machines), French Press, AeroPress, Cold Brew

This coffee is named after the Indonesian word for the endangered pangolin, native to southeast Asia and thusly, the Indonesian archipelago.

“Wet hulled” is the typical processing for coffees from Indonesia: The parchment skin is removed before the bean is fully dried - in contrast to the traditional washed process where the coffee bean is fully dried before the parchment is then hulled.

Wet hulling - along with the origin-specific factors of soil and climate - lends the coffee a very unique spicy flavour and depth. Combined with a forward apricot note, black tea and black chocolate flavours it makes for a very complex cup! Try this for your cold brew to give it a nice twist.

Produced by smallholder farmers and sold directly to our green coffee partners on the ground, Trenggiling supports various initiatives requested by farmers and cooperatives in the region. This coffee in particular supports the development of composting facilities where the byproducts/waste of coffee processing (the majority of it being pulp) are being turned into fertilizer for coffee trees.

ROASTED FOR: filter preparation

ORIGIN: Indonesia

REGION: Aceh, Sumatra, Kerinci, West Java, Flores & Sulawesi

PRODUCER: various Smallholders

VARIETALS: Andung Sari, Ateng, Jember, Timtim, Typica

ALTITUDE: 1200 - 1700 M

PROCESSING: wet hulled

CUPPING NOTES: apricot, black tea, spices, coriander seed, big body

SIZE: 250 g / 1 kg

OUR PREFERRED EXTRACTION: Aeropress Regular Method. 17g Coffee (medium grind) - 270g Water (at 100°C). Bloom with 30g of water for 45sec, then add the remaining water in one go, stir gently and ‘close’ the AeroPress with the plunger to prevent water dripping through. Steep until 2min 30sec and press the coffee through in approx. 30sec.