Tjen Lestari CM Natural This is our second year working with mas Dandy Dharmawan and jen Lestari. Under his guidance, Ijen Lestari was able to get into the 4th place in last year’s Co with their Carbonic Maceration Natural coffee. The process starts from picking ripest coffee cherries and put it inside a sealed tank, The tank was then injected with CO2 to push away the remaining oxygen, creating a rich CO2 environment for the fermentation to start. The coffee is fermented for 72 hours and then dried until it reach the desired moisture content. Region: jen, East Java Producer: Ijen Lestari Process: Carbonic Maceration Natural Varietals: Mix Variety How We Brew it ‘We believe that everyone has their own way to brew coffee and that there is no one correct way to brew coffee. “How We Brew It” is our own approach on how we are brewing and enjoying this coffee, and act as a loose recommendation. Feel free to adjust according to your taste. Grind Size: Medium (26 Clicks Comandante) Flow Rate: 3-4 gr/second Water: Nestle/ 70-80 ppm 0.00-0.40 50 gr 0.40-1.10 100 gr I.10-1.40 170 gr 1.50°2.35 240 gt Brew time: 2.35 What we found: Peach, Candied Berries, Floral, Guava