Sojuness
When it comes to specialty coffee, West Java has long been a pioneer in introducing experimental processes to the local specialty coffee scene. Back in 2020, our good friend Deni, the visionary behind Sarekat Kopi, began his relentless journey to elevate Indonesian coffee. One of his early breakthroughs, the honey anaerobic process of Gunung Halu, caused ripples across the nation. This unique method delivered an explosive flavour profile of jammy banana fruit that redefined how coffee drinkers perceived tropical flavours in their cup. It was a revelation, proof that coffee could mirror the vibrant essence of Indonesia’s tropical fruit landscape.
Fast forward to 2024, and Deni has taken his craft to new heights by collaborating with professionals from the educational sector. This collaboration has deepened his understanding of fermentation techniques, particularly those involving the use of yeast. Unlike traditional methods, yeast fermentation introduces a catalyst agent that allows for greater control over the final flavour profile. In his latest experiment, Deni used a yeast strain typically associated with making soju for an anaerobic fermentation process. The result produce a coffee that bursts with prominent umami notes and a distinct lactic acidity, pushing the boundaries of coffee flavour exploration.
Introducing Sarepi Soju Petha, a signature creation from Deni at Sarekat Kopi. Known for his bold approach to heavy fermentation, Deni refined West Java coffee with this groundbreaking soju yeast fermentation. The result is a coffee with a beautifully rounded flavour, featuring bright bilimbi fruitiness, juicy plum, and a tart black cherry finish. To complement these intricate flavours, we increased the roast development to enhance its body, delivering a creamy texture reminiscent of peanut butter. The anaerobic process also adds delicate notes of yogurt and a whisper of soju, making Soju Petha a truly unique and unforgettable coffee experience.
