Flores Marselina Walu
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Flores Marselina Walu

Rp100.000

Crafted from a 95% Red Cherry selection, this coffee is defined by its purity and sweetness. After a wash-and-float sort, the cherries are immediately placed under the sun, skipping the traditional fermentation stage entirely. Over the first 1 to 3 days, the beans are dried in thin layers (1–5 cm) and turned meticulously. This process allows the natural sugars to caramelize on the bean, continuing until the moisture level hits a perfect 11%.

10 in stock

Marselina Walu

Variety: Lini S/S795

Crop: August 2024

Process: Classic Honey

Elevation: 1350 MASL

Honey Process – 95% Red Cherry Selection

The Profile

This is the story of a Honey Process defined by speed and sun. Crafted by Marselina Walu (know as Mama Lina by the locals), a celebrated COE Indonesia 2024 finalist, this coffee challenges the need for long, wet fermentations.

The journey starts with the 95% Red Cherry selection—a high bar for ripeness. After a careful wash and float to sort the harvest, the beans skip the fermentation tank entirely. They go straight to the sun. The drying phase is a calculated ritual. Spread at a thickness of 1–5 cm, the beans bask in the heat for an initial 1 to 3 days, turned by hand to ensure even exposure. After a brief rest, they are turned again two days later.

The goal? Caramelization.

As the sun does its work, the sticky mucilage on the beans begins to caramelize, infusing the bean with intense sweetness. This process continues until the moisture content reaches exactly 11%, at which point the beans are rested and stored as dried parchment. It is a method that prioritizes cleanliness and sugar development, creating a cup profile worthy of a champion.

Cherries are sorted by washed and floated, after sorted then immediately sun-dried without undergoing fermentation process.

Drying takes place over 1 to 3 days with a thickness of 1–5 cm, and turned, then the cherries turned again two days later.

Once caramelization begins, Drying continues until the moisture content reaches 11%.

Afterward, the beans are stored as dried parchment at standard temperature conditions

Tasting Experience

Aroma: High-toned honey floral aromatics.

Palate: Layers of ripe apricot, peach and with dark choco boldness

Texture: A silky, medium-to-light body with a tea-like refinement.

Finish: Clean and expressive, with a lingering natural sweetness.

Best Brewing Methods

To capture the delicate floral notes and the nuanced stone fruits layers, we recommend

Pour Over (V60/Chemex): The best way to highlight the clarity, layers and “deep notes” of the apricot sweetness.

Espresso (V60/Chemex): The other way to enjoy this coffee, which this method will highlight the dark chocolate sweetness

Weight 0,250 kg
Dimensions 20 × 13 × 7 cm

Cek Ongkir


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