JavaSpecialty coffee from Indonesia · Washed

The Blawan Estate sprawls across roughly 3,000 hectares on Java's Ijen Plateau, surrounded by volcanoes and rainforest at 800-1,500 meters. State-owned, its history reaches back to the Dutch colonial period, when Blawan and several sister estates were founded to grow coffee in this part of East Java. The same local families have worked the land for generations since, and it shows: the soil is carefully mulched, the trees pruned with real care. The cherries here are Typica, Bourbon, and Cattura, wet-polished after pulping — a process that leaves a cleaner, brighter cup than Java's more typical wet-hulled styles.

Roasted a touch darker for espresso, these beans are built for pressure — though they still shine as filter if that's what you have. On a home machine, start with 19 g in and 48–50 g out (about a 1:2.5 ratio), pulled in 26–32 seconds with water at 92–94 °C ⚙︎. Grind fine — finer if the shot runs fast and sour, coarser if it's slow and bitter. Pull it, taste, and change one thing at a time; for milk drinks, stop at the shorter end of the yield for a sweeter, more concentrated base.