Tiga Dara Sipirok – Honey Anaerobic

Good for you if: you want a modern Indonesian espresso with fruit and winey character on top of familiar chocolate, so your milk drinks feel more alive but still comforting.

This lot from Sipirok, South Tapanuli brings passion fruit and dried fruits up front, a gentle winey acidity, herbal complexity, and a chocolate base that keeps everything grounded. The 72-hour anaerobic honey process adds layers of sweetness and aroma without going overly funky, giving a syrupy, structured shot that cuts nicely through milk while staying interesting as straight espresso.

Origins & details:

• Origin: Sipirok, South Tapanuli, Indonesia

• Altitude: 1,000 masl

• Variety: Ateng Super, Tim Tim

• Process: Honey

• Fermentation: Anaerobic 72 hours

• Recommended for: Modern espresso and milk drinks; also works in moka pot or strong filter when you want a chocolatey cup with a fruity, winey twist.