Ozonite Honey

REGION : Rejang Lebong, Bengkulu

PROCESS : Ozonited Anaerob Honey

PRODUCER : Mantesa Family

ALTITUDE : 1300 MASL

VARIETY : Ateng & Sigararutang

TASTING NOTES : Kiwi, apricot, dried fruit, brown sugar.

The Profile

Sunlight hit the kitchen counter as I set up the V60 filter. Today’s brew was a rare find Honey process from a local processor who specialized in experimental lots: Mantesa.

I had read the label twice to understand the process. Ozonite? It sounded industrial, but the result was entirely organic. This method, combining the sticky sweetness of honey processing with the precision of ozone injection, promised a cup devoid of “funky” defects and full of clear flavor.

As the hot water bloomed the grounds, the scent filled the room. It wasn’t the dark, heavy chocolate of typical Sulawesi coffees. It was bright and sticky-sweet.

The first sip confirmed the hype. It started with a delicate floral honey sensation, coating the tongue gently. Then came the fruit—distinct, red, and juicy—reminiscent of macerated cherries left to steep in sugar. It was elegant and layered, a testament to the innovation happening right now in the highlands of Indonesia.

Tasting Experience

Aroma: High-toned floral aromatics.

Palate: Layers of ripe apricot, dried fruits and with brown sugar sweetness

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 fruit layers, we recommend

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