Indonesia - 2x Mosto Canephora

Acidity: Stone fruits

Body: Creamy

Sweetness: Malt

Aroma: Dark malt, mango, and blackcurrant

Reza Nurullah is a coffee enthusiast from Jakarta, Indonesia. Since 2010, Reza has been living in Temanggung, Central Java, identifying as a canephora farmer, small-scale processor, and village roaster. Starting his coffee processing journey in 2015, Reza has been conducting innovative experiments using direct yeast fermentation ever since.

His first experimental work was with canephora grown in his own garden, and the strong interest it received motivated him further. This success deepened his commitment to experimental processing methods and led him to explore arabica and liberica varieties. The processing technique he currently uses is an adaptation inspired by leading large-scale producers in Colombia.

Reza’s primary goal is to produce coffees that are easy to roast and brew. According to him, while many roasters promise exotic cup flavors on packaging, these flavors often fade during brewing. However, Reza’s experimental process ensures that at least one of the promised cup flavors remains distinctly noticeable.

For canephora, Reza prefers specialty coffees grown in his own Temanggung garden. For arabica, he sources coffee cherries from trusted farmer friends who understand bean standards well. These cherries are harvested from Temanggung’s three prominent mountains—Prau Mountain, Sindoro, and Sumbing. Each mountain’s coffee is grouped separately and never mixed. The same meticulous approach generally applies to liberica as well.

Reza Nurullah is making a name for himself in the coffee world by staying true to traditional roots while creating impact through innovative methods.

This coffee was processed using the natural method. The juice (mosto) from Arabica and Liberica coffee cherries was combined to initiate the fermentation process, with three different yeast combinations added. The coffee was fermented with this mixture for 168 hours. After the initial fermentation, the remaining mosto was removed, replaced with clean water, and a different trio of yeast combinations was added. In this second stage, the coffee was fermented for an additional 96 hours. After fermentation was complete, the coffee was washed and dried using the slow drying method for 26-30 days.