• Indonesia - Astro Tarja Pango Pango
  • Indonesia - Astro Tarja Pango Pango

    Indonesia - Astro Tarja Pango Pango

    Regular price $31.99
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    Size:
    Grind:

    Rich, layered, and deeply complex—this coffee unfolds with notes of ripe grape, black currant, and a touch of vanilla, finishing with a bright tartness that lingers.

    Grown in the highlands of Toraja, Sulawesi, Indonesia, this lot comes from the Pango Pango region, where smallholder farmers cultivate heirloom varieties at elevations exceeding 1,600m. The unique climate and careful processing bring out an exceptional depth of flavor, balancing fruit-forward sweetness with a silky body.

    Tasting Notes: Vanilla, Grape, Currant, Tart

    Best enjoyed as a pour-over or espresso, highlighting its juicy acidity and smooth finish.

    Slow down, take a sip, and let the flavors unfold.

    Brew Methods + Tips

    • How to Brew: Seasonal Espresso

      For Home Baristas (Breville-Style Machine)

      You don’t need a café setup to make great espresso—just a few key steps to get the most out of your Seasonal Espresso.

      1. Grind & Dose – Use your machine’s built-in grinder and aim for a fine grind.
      2. Tamp Evenly – Apply firm, even pressure to ensure a level surface.
      3. Brew Time for black coffee – Press the double shot button. Aim for a 25-30 second extraction (if it runs too fast, make your grind finer; if it’s too slow, go coarser).
      4. Brew Time for white coffee – Press the single shot button. Aim for a 20-22 second extraction (if it runs too fast, make your grind finer; if it’s too slow, go coarser).
      5. Yield – You should get around 36g of espresso (about a double shot) for black and around 22g for white
      6. Taste & Adjust – If it’s too sour, try a finer grind; if it’s too bitter, try a coarser grind or reduce the dose slightly.

      Pair with milk for a smooth, balanced flat white or enjoy black to appreciate the espresso’s natural sweetness

    • For those looking to fine-tune their espresso, here’s how to get the best possible extraction from our Seasonal Espresso.

      The Essentials

      • Water: Always use filtered water—we recommend using a Brita kettle (or any other water filter) to reduce unwanted minerals that can mute flavors.
      • Grind: Fine, but not powdery. Adjust to balance extraction time.
      • Machine Settings: 9 bars of pressure, 93°C brewing temperature.
      • Tasting Notes: Hazelnut, milk chocolate, and caramel with a silky body and lingering sweetness.

      Black Coffee (Espresso & Long Black)

      For a well-balanced espresso with clarity and sweetness:

      • Dose: 19g
      • Yield: 36-38g
      • Brew Time: 28-30 sec
      • Ratio: 1:2
      • Long Black: Use a 1:1 ratio of espresso to hot water for a structured, smooth cup.

      White Coffee (Milk-Based Drinks)

      For a more intense, syrupy base that complements milk:

      • Dose: 19g
      • Yield: 22g ristretto shot
      • Brew Time: 20-23 sec
      • Ratio: 1:1.1
      • Milk Texture: Steam to a glossy, velvety microfoam.

      Pro Tips:

      • If the shot runs too fast, grind finer.
      • If it tastes too bitter, try a slightly coarser grind or reduce dose.
      • For a sweeter milk drink, let your espresso sit for 20-30 seconds before adding milk—it helps round out acidity.

      Slow Down & Enjoy the Process

      Dialing in your espresso takes time, but that’s part of the beauty. Experiment, taste, and adjust—because great coffee is about more than just the result.

    • What You’ll Need:

      • 15g coffee – Medium filter grind
      • 250g water – Just off the boil (~94°C)
      • Your favorite brewer – V60, Origami, or Kalita Wave
      • A scale & timer – Because precision matters

      The Method:

      1. Bloom – Pour 45g of water, saturating all the grounds. Let it bloom for 30 seconds.
      2. Main Pour – Slowly pour in controlled circles, bringing the total to 250g over 30 seconds.
      3. Stir – Gently stir 10-12 times to ensure an even extraction.
      4. Let it Drain – Allow the coffee to settle and finish dripping through.
      5. Pause. Sip. Enjoy. – Find a quiet moment, take a breath, and savor the cup.
    • What You’ll Need:
      17g coffee – Medium filter grind (Kalita Wave thrives with a consistent grind)
      280g water – Just off the boil (~94°C)
      Kalita Wave Brewer – The flat-bottomed favorite for balanced extraction
      A scale & timer – Because precision matters

      The Method:
      Bloom – Pour 50g of water evenly over the grounds, ensuring full saturation. Let it bloom for 30 seconds to release trapped gases.
      Main Pour – Slowly pour in water using controlled circular motions, gradually reaching a total of 280g over 40–45 seconds.
      Let It Settle – Allow the water to naturally flow through the flat bottom without interference, ensuring an even extraction.
      Drain – Wait until all water has completely dripped through the filter.
      Pause. Sip. Enjoy. – Take a quiet moment, breathe in the aroma, and savor your perfectly balanced cup.

    • Ingredients:

      • Coffee: 18g, medium-fine grind (adjust between 10–16 clicks on a Timemore C2 or similar grinder)
      • Water for brewing: 225ml
      • Bypass water (dilution): 100ml
      • Filters: 2 paper filters

      Equipment:

      • AeroPress (standard position)
      • Grinder
      • Kettle (water at 93°C)
      • Scale
      • Timer
      • Stirrer

      Preparation:

      Bring water to 93°C.

      Insert two paper filters into the AeroPress and rinse them with hot water. This removes any papery taste and preheats the brewer.

      1. Grinding:

      Weigh out 18g of your Geisha coffee.

      Grind to a medium-fine consistency.

      2. Brewing:

      Place the AeroPress in its standard position.

      Add the ground coffee to form an even, flat bed.

      Start your timer and pour 60g of water quickly to initiate the bloom.

      Agitate with 10 gentle back-and-forth motions.

      After 20 seconds, add water until you reach a total of 225g.

      Continue gentle agitation (avoid swirling) to ensure even saturation.

      3. Steeping & Pressing:

      At approximately 1:30, insert the plunger diagonally and pull slightly to create a vacuum that controls the drip rate.

      Let the coffee steep until about 2:45, then remove the plunger and stir gently a few more times.

      Refit the plunger and press slowly and steadily. The pressing should take about 45–60 seconds, finishing around 3:30–3:45.

      4. Dilution & Serving:

      Dilute the brewed concentrate with 100ml of water at the same temperature.

      Allow the coffee to cool for a minute to fully develop the flavor profile.

      Enjoy your balanced and nuanced cup!