Yasmin Nabila

Grape · Dark Chocolate · Kiwi · Citrus · Orange

Roasted Coffee

€14,80

(€7,40/100g)

Tax included. Shipping calculated at checkout

Size:

200 g

Variant

Granulation

Facts

Country	Indonesia
Region	Bandung, West Java
Farm / Farmer	Yasmin Nabila Salsabila, Weninggalih Farm
Variety	Ateng · Sigararutang · S-795 · P-88
Processing	Natural
Awards	17^th Place Cup of Excellence Indonesia 2023/24

Suitable For

Filter | Aeropress | Frenchpress

Farm History

Since her university days, Yasmin has been interested in the cultivation and production of coffee. So much so that she dedicated her final project at university to this topic.

Just like us at Supremo, sustainability and innovative farming are major topics at the Weninggalih Farm.

Yasmin's focus is not only on producing high-quality beans but also on ensuring that farming on her farm has a positive impact on the surrounding area. Since her home region often experiences flooding caused by overflowing rivers, she came up with the idea of countering this problem using agricultural methods.

Additionally, coffee cultivation improves the standard of living for people in the forest's vicinity. For them, picking during the harvest season and fertilizing afterward provides a practical alternative source of income.

“I hope that we, as Indonesian coffee producers, will be able to bring Indonesian specialty coffee back to the world's coffee map in the future,” says Yasmin. We at Supremo can only agree.

What is the Cup of Excellence?

Cup Of Excellence is one of the coffee industry's most prestigious competitions, which continues to increase the recognition of the work of coffee farmers.

The competition allows unbiased and stringent analysis of coffee quality and allows farmers of all sizes to participate. It gives them the tools to improve their coffees further.

Coffees go through several rounds of tough evaluation by national and then international judges. Often, only a few dozen of the sometimes thousands of submitted coffees make it through the first, national round.

The farms of the winning coffees will most often gain longterm recognition and get to auction their coffees in a global online-auction for premium prizes.

We are proud to be able to support the project as a Global Coffee Centre and Member of the Alliance for Coffee Excellence.

Preparation filter coffee

There are many different recipes that lead to an excellent cup of coffee, the following example should serve as a basic recipe and can be changed and adapted according to your wishes and willingness to experiment. With this recipe you will brew about 270 ml of coffee, that is one cup, or two cups.

Here is a small guide:

	V60	CHEMEX
Water temperature	90 – 96 °C	90 – 96 °C
Brewing ratio	1:15	1:15
Dose	18 g	18 g
Amount of water	300 g	300 g
Grind	Medium 20 – 30 Clicks on the Comandante	Medium-coarse 24 – 35 Clicks on the Comandante

Step by step

Step 1 Preparation:

Grind 18 g of coffee
Rinse the filter paper to get rid of papery flavor and preheat the brewer.

Step 2 Blooming:

Pour in 18 g of coffee.
Start timer.
With approx. 40 g water, wet all coffee evenly and quickly.

Blooming prepares the coffee for the coming extraction.

Step 3 Intervals:

Use slow circular motions going inward and back outward in spirals for each pour

00:30 min to 120 g
00:50 min to 180 g
01:15 min to 240 g
01:40 min to 300 g

Finally, wait until the coffee has finished brewing and enjoy!

Family Project Supremo

Our quality standards

We are convinced that no machine can replace a traditional roasting start and a good roasting master. At Supremo, coffee is not industrially produced - because Supremo is a traditional family coffee roaster. Day after day we work hard together to produce the best coffee and to inspire our customers for true coffee enjoyment! We attach great importance to first-class and always checked manual work.

The roasting craft

We roast in several small, traditional cast-iron roasting drums. We take our time until the coffee is really well roasted - each roasting batch separately. Due to the slow roasting, the coffee tastes strong and is particularly easy on the stomach and digestible. Insiders call this "Cast Iron Slow Roast". We call it: "Good things take time". Because if you roast too hot and too fast, you get beans that are brown on the outside - but don't reveal much of the magic inside. But this is exactly what we want to get out of the beans. After roasting, we do not rub the beans with water. We cool them with air and thus give them the opportunity to intensify the roasting aroma. Best craftsmanship and time - that is our secret!

Yasmin Nabila

€14,80

AWARD WINNING COFFEES

The coffee farmers are particularly passionate about getting the best out of the plant and showing what is possible with coffee. With the Cup of Excellence you are guaranteed to get an exciting coffee that will enchant your sense of taste.