Indonesian Anaerobic Honey Coffee – BERSMA V60 Recipe

This Indonesian Anaerobic Honey coffee, made from Andung Sari and Sigarar Utang varieties, is
grown at 1,400 – 1,700 meters above sea level. The anaerobic honey process enhances its natural
sweetness and complexity, creating a vibrant and juicy cup.

Flavor Profile

● Notes : Orange, blackberry, dark chocolate, red grape, tropical fruit
● Body : Silky and full
● Acidity : Bright and juicy
● Roast Level : Light (best for filter brewing)

V60 Pour-Over Recipe

● Equipment : V60 Dripper
● Coffee Dose : 18g
● Grind Size : Medium-fine (similar to sea salt)
● Water Temperature : 92°C (198°F)
● Total Water : 270ml
● Brew Time : 2:25 minutes
● Brew Ratio : 1:15

Brewing Steps

1. Bloom (0:00 – 0:40)
   Pour 40ml of water evenly over the coffee.
   Wait 40 seconds to allow degassing and flavor release.
2. First Pour (0:40 – 1:00)
   Slowly pour in a circular motion up to 150ml. Let the water flow through for 10 seconds.
3. Second Pour (1:10 – 1:30)
   Pour evenly up to 200ml. Let it drain for 10 seconds.
4. Final Pour (1:40 – 2:25)
   Pour in the center until reaching 270ml. Let the brew fully drain.