One cherry, one cup.
Tanjak is the root of menanjak: to climb a slope. We roast three lots from three real slopes, each picked red, one cherry at a time.
Kintamani 1,300 m · Toraja 1,650 m · Gayo 1,450 m
TJ-K26 · KINTAMANI, BALI · 1,300 M · PICKED JUNE 2026
- Region
- Kintamani, Bali
- Garden
- 1,300 m mdpl
- Region range
- 1,000–1,500 m
- Main harvest
- About May–August
- Picked
- June 2026
- Process
- Natural
Follow one cherry from a terrace at 1,300 m to a carafe on your screen. Scroll to move it forward. Scroll back and it returns. At the end, you pour the brew yourself.
Petik merah means pick red: only ripe cherries, by hand, in several passes.
Scroll to follow the cherry
Washed or natural: the cup changes.
Same cherry, two ways to take the fruit off.
Washed coffee reads clean and clear. Natural coffee carries fruit from the cherry it dried in. Giling basah, the wet-hulling used across much of Sumatra and Sulawesi, suits wet weather and gives Gayo its heavy body.
Your lot, Kintamani, follows the natural route.
Washed
The skin comes off in the pulper. The seeds, still coated in mucilage, ferment for 24–36 h and are washed. The parchment dries on a raised bed for 10–14 days, from 50 % to 11 % moisture. Then it is hulled.
Hour 0 after picking · 50 % moisture
Ripe cherry, just picked
Natural Your lot
The whole cherry dries on the bed for 18–25 days, from 60 % to 11–12 % moisture. It darkens and wrinkles. Then the dry husk cracks off.
Hour 0 after picking · 60 % moisture
Ripe cherry, just picked
Scroll to dry both lanes
Green to dark in 12:45.
Scroll to run the roast log. The bean follows the probe.
- Roast time
- 0:00
- BT
- 205 °C
- Phase
- Drying
- Weight loss
- 0.0 %
0:00 Charge. Beans go into the preheated drum. The probe still reads the drum.
- Drying 0:00–4:40
- Maillard 4:40–8:20
- Development 8:20–12:45
- First crack 8:20
- Second crack 12:10
- TJ-K26 · 205 °C
- TJ-T26 · 213 °C
- TJ-G25 · 228 °C
Bean-probe readings on our drum. Other roasters read differently. 15 kg drum, 12 kg batch.
A roaster reads the log. Charge, turning point, yellowing, first crack, development, drop. The lots leave the drum at different points. Kintamani's fruit fades if we roast it darker, so it drops early. Gayo's body carries a dark roast and suits kopi tubruk, so it drops after second crack.
Scroll to roast
Pour it yourself.
One kettle, one cone, three lots. Brew time runs at 4× speed.
A pour-over takes about three minutes. Wet the grounds, wait, pour in slow circles, let it drain.
Ready
Hold Pour to wet the grounds.
- Water poured
- 0 g
- Brew time
- 0:00
Hold the mouse button anywhere on the picture to pour. Move to steer.
Hold to pour. Space to pour, arrow keys to steer, Shift for bigger steps, Home to centre.
Runs the recipe for the selected lot. Pour or steer yourself to take over.Gives the carafe one swirl. You can also circle the pointer over it.Available after the bloom.Brew time runs at 4× speed.
| Dose | 15 g |
|---|---|
| Water | 250 g |
| Ratio | 1:16.7 |
| Water temperature | 94 °C |
| Grind | Medium-fine |
| Bloom | 40 g, 40 s |
| Pours | to 150 g at 0:45; to 250 g at 1:30 |
| Target total | 2:50–3:15 |
Concept recipe for a 60° glass cone. Grind is named in words only.
Scroll to reach the kettle
Taste the three slopes.
A sample box holds one 100 g bag of each lot you tick, from one to three.
Pick by cup notes. Then ask for a box. This is a demo request, so the box does not exist yet.
Price (concept)
Sample box: one 100 g bag per lot you tick, IDR 95,000 each (IDR 285,000 for all three).
Single bag: IDR 105,000.
Fictional prices for a concept site.
Stock (concept)
Fictional stock: 40 boxes from the October roast.
Concept: prices, stock and lots on this site are fictional. Nothing here can be ordered.