Kitsune Brew Lab
Kitsune Brew Lab discovered Vinca Jatirasa while searching for Indonesian coffees with a more refined and subtle character. They selected honey processed lots for their ability to deliver both clarity and sweetness. This marked the beginning of an ongoing collaboration.
The farm prepares these lots using Typica and Kartika varieties grown between 1,200 and 1,400 MASL. After harvesting, cherries are depulped while retaining a controlled layer of mucilage. This allows sugars to remain during the drying phase.
Drying is carried out on shaded raised beds over 12 to 15 days. The slower drying process helps preserve volatile aromatic compounds and enhances complexity. Constant turning ensures consistency and prevents over fermentation.
The resulting cup offers floral aromatics with notes of stone fruit and soft citrus. The acidity is gentle and rounded, supported by a smooth and tea like body. This profile fits seamlessly into Kitsune’s precise brewing style.