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Sweet-toothed Mas Iyan - Indonesia

Sweet-toothed Mas Iyan - Indonesia

This Orange Bourbon balances the intense aromatic structure resulting from long-term anaerobic fermentation with a surprisingly clean taste. The soda-like freshness, evident in the first sip, combines with a blood orange character; as the cup progresses, a sweet and full-bodied structure emerges.

1,200.00TL
1,200.00TL
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Tadım Notları

A bright and effervescent opening reminiscent of blood orange soda. This is followed by an intense sweetness, deepened by candied orange peel. The finish delivers a soft and full mouthfeel, evoking orange gummy candy.

Kahvenin Künyesi

Region:Gunung Suket
Producer:Mas Iyan
Process:Natural Anaerobic 120h
Variety:100% Orange Bourbon
Altitude:1700

Harvest:2025/2026
Supplier:Kungpow Green

Kahvenin Öyküsü

The farmer and processor behind the Mas Iyan brand, Supriyanto, nicknamed Mas Iyan (Mas means Mr., Iyan is a short name). He was born in Kampong Kopi Kluncing, a small village in Sukorejo village, Sumber Wringin district, Bondowoso Regency. Since 2006, Mas Iyan started growing coffee because 99% of the people in his area are coffee farmers, and coffee cultivation has been a tradition inherited from his ancestors since Dutch times. In 2016, the coffee he cultivated started production, and since then, he has continued to learn post-harvest coffee processing techniques. Mas Iyan has two areas where he grows coffee: Si Buled at an altitude of 1400 meters and Gunung Suket at an altitude of 1700 meters, with varieties he cultivates: Typica Bourbon and Hybrid. His daily activities, especially after the harvest season, focus on garden maintenance to maintain the consistency of coffee quality.

Demleme Reçetesi

Kavurucunun Reçetesi

  • Öğütüm: 735µm (Timemore Sculptor 064S / Step 10 /800rpm)
  • Kahve: 15g
  • Su: 240ml (1:16) Nestle 70ppm (04.02.2026)
  • Isı: 92c
  • Filtre: Hario
  • Dripper: Hario V60
  • Toplam Süre: 2:00
  • Döküşler
  • 0:00 40ml bloom
  • 0:30 140ml (+100ml daha)
  • 1:10 240ml (+100ml son)

Reçetenin fincana etkisi

  • Gövde: Ağızda dolu ama ağırlaşmayan bir yapı
  • Clean cup: Net ve temiz
  • Aftertaste: Uzun; ağızda aromatik bir iz bırakarak kaybolur
  • Doku: Şekerli, pektinsi yapı; hafif fenolik tutunma ile desteklenen doluluk
  • Aroma / Lezzet uyumu: Burunda alınan koyu kırmızı meyve karakteri fincanda da net biçimde devam eder

"Aromatik denge, net içim ve karakterli gövde isteyenler için ayarlanmış bir reçete.

Cam bardakta servis edilmesi önerilir. 65–60 °C aralığında içimde aromatik yapı ve denge en net halini alır.

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