About Reza:
Reza is a Robusta farmer, micro-lot processor, and fermentation pioneer in Central Java.
After moving from Jakarta in 2010, he became part of a Robusta community and began experimenting with fermentation methods in 2014.
Inspired by Diego Samuel Bermúdez (El Paraíso, Colombia), he uses microbial combinations in double fermentation stages to create sweet, fruity, and balanced Robusta profiles, despite light roasting.
Recipe: Filter Brew
- Coffee quantity: 15 g
- Brew ratio: 1:13
- Water: 195–200 ml
- Grind size: Medium-coarse
- Water temperature: 88–89 °C
- Extraction time: 2:30 min
- Pouring steps: 3 (including blooming)
Special characteristics
- No “raw” taste even with light roasting – thanks to “pre-cooking” during fermentation.
- The low temperature brings sweetness, balance, and fruitiness, while the body remains deliberately light.
- Ideal for presenting complex fermented Canephoras.
Fermentation process
- Double fermentation with 6 different yeast types, staggered in 2 phases
- Aim: chemical transformation & complex aroma profiles
- Processing inspired by Colombian high-precision methods – adapted locally
„All coffee can be extraordinary – if we process it properly and understand what we are doing.“
— Reza Nurullah
