This blend is the result of a collaborative effort between CUPA and One Off, where we’ve brought together two distinct coffees to highlight the innovative approaches behind both origins.
From Sumatra, we’re working with a Bener Meriah Asbi Anaerobic Lychee Coferment Wet Hull—a process that’s as intriguing as it is effective. The lychee co-fermentation introduces subtle tropical notes that complement the fruit-forward nature of Sumatran coffee, while the Wet Hull (Giling Basah) method preserves its signature syrupy body and earthy complexity. The result is a coffee that maintains its Sumatran identity while pushing the boundaries of flavor development.
The Colombian component—a double washed, triple anaerobic processed lot—brings structure to the blend. Its bright acidity and sweetness balance the intensity of the Sumatran, contributing clarity and a refined profile. This Colombian coffee adds layers of fruit and florals with a sweetness that carries through the cup.
Together, these coffees create a complex yet harmonious profile: tropical lychee, ripe berries, and florals on the nose, grounded by the deep earthiness and spice notes from the Sumatra, with a clean, lingering finish. The anaerobic processing in both coffees enhances their natural characteristics, providing a refined acidity and a layered depth of flavor.
We recommend SIMMER be brewed as a pour over, at a 1:14 ratio of coffee to water, using 195 degree (F) water, with a final brew time of 3:30. We liked the brews of a v60 and a Kalita Wave, although a French Press or Aeropress would accentuate the body and intensity of the flavors found in this blend even further. We ground the coffee to a medium fine level, and created a crater in the middle of the brew bed to encourage even extraction and water flow during the brew. After the bloom, we recommend stirring the brew bed to add agitation to the brew, enhancing extraction even further. In a brewed cup, the drinker can expect flavor calls of Rose Water, Lychee Candy, and Honeydew Melon.
If you are an adventurous espresso drinker, we think you should absolutely go for it using SIMMER. We dosed the espresso at a maximum dose of 20g. We used a standard 1:2 ratio of coffee to water for this recipe, pulling around ~25 seconds, and got incredible results: Intense sweetness, bright acidity, and heavy body. These tactile experiences ultimately helped us form the flavor calls we found when brewing. In a cup, we tasted Rose Hips, Lychee Soju, as well as an intense flavor of Honeydew HI-Chew. This coffee would pair very well with milk, creating an even sweeter cup of coffee when drank.
This blend reflects the collaborative efforts of CUPA and One Off to explore innovative processing methods and showcase the best of each origin. It’s a nod to the evolving nature of specialty coffee and the shared craftsmanship between roasters, green buyers, and everyone in between.