Nectarine Dream

Nectarine · Lemon Candy · Jasmine Our Nectarine Dream comes from Reza Nurullah's farm in the area surrounding Mount Prau — one of Central Java's newly recognised coffee-growing landscapes. Compared with Sindoro, Prau tends to produce coffees with a more lifted and structured acidity profile, often showing floral, herbal, and citrus-driven characteristics. Farms are situated across rolling terrain with cooler conditions that support slower ripening and increased flavour development. This lot is processed using Reza's Hybrid Wash method — designed to sit between a classical washed profile and a more fermentation-driven style, aiming for washed clarity with additional aromatic layering and structured acidity. Cherries are selectively harvested, density sorted, and floated before undergoing a short controlled pre-fermentation to initiate enzymatic activity. After depulping, a second controlled fermentation stage encourages clean ester formation and balanced organic acid development. The coffee is then fully washed and slow-dried on raised beds to maintain cup clarity and moisture stability. The result is a coffee where florality, acidity, sweetness, and structure work together without one dominating the cup — nectarine and lemon candy sweetness framed by delicate jasmine florals. Scoring 88 on the SCA scale, this is a beautifully precise and expressive lot. Available in whole bean, Aeropress, espresso, filter, and cafetière in 250g. Espresso recipe: 20g dose · 44g yield · 22 seconds · 6 bar · 93.5°C Filter recipe: 20g dose · 300g yield · 3:30 · 85°C