Lychee Macaroon - Filter
Lychee Macaroon - Filter
A refined take on co-fermented coffee.
Produced by Simalem Organic Farm in Karo, North Sumatra, this exceptional lot was co-fermented with lychee, creating delicate floral aromatics and a distinctive fruit-forward character rarely seen in Indonesian coffee. Rather than presenting it as an intense flavour bomb, we have carefully blended it with a washed coffee from Malino, Sulawesi to create a cup that is balanced, elegant and endlessly drinkable.
The result is a beautifully layered coffee with fragrant florals, gentle lychee notes and soft stone fruit sweetness. The washed Malino component brings clarity and structure, allowing the co-fermented character to complement the coffee rather than overwhelm it.
If you've tried traditional co-ferments before, you may be expecting bold, punchy fruit flavours. Lychee Macaroon takes a different approach. Designed for everyday enjoyment, it showcases how co-fermentation can add complexity and sweetness while preserving the character of the coffee itself.
This is a coffee that rewards attention, but remains approachable enough for your daily cup.
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Coffee Profile
60% Lychee Co-ferment
PRODUCER: Simalem Organic Farm
VARIETY: Catimor
PROCESS: Lychee Co-Ferment
REGION: Karo, North Sumatra, Indonesia
ALTITUDE: 1300-1600 MASL
40% Washed
PRODUCER: Yolan Tirta
VARIETY: Typica
PROCESS: Washed
REGION: Topidi Malino, Gowa Sulawesi, Indonesi
ALTITUDE: 1250 MASL
Brew methods
COFFEE: 15g
WATER: 240g
TEMPERATURE: 91–92°C
GRIND: Medium-Coarse
FILTER: V60
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Why we chose this coffee
When people think of co-fermented coffee, they often think of Colombia. Yet across Indonesia, a new generation of producers is also experimenting with fermentation and processing, creating coffees that challenge traditional expectations of Indonesian coffee.
This coffee is our way of showcasing that side of Indonesia.
When we first tasted this lychee co-ferment from Simalem Organic Farm, we were drawn not by its intensity, but by its elegance. It showed how innovative processing can create distinctive flavours while still preserving balance and drinkability.
Rather than releasing it as a single-origin co-ferment, we chose to blend it with a washed coffee from Yolan Tirta in Sulawesi. Our goal was simple: to create a co-fermented coffee that we would genuinely want to drink every day.
The result is intentionally different from many modern co-ferments. Instead of chasing intensity, we pursued balance. Instead of a fruit bomb, we sought elegance. The washed Sulawesi component softens and supports the lychee character, allowing floral notes, stone fruit sweetness and coffee character to remain at the centre of the experience.
For us, Lychee Macaroon represents more than a flavour profile. It highlights a side of Indonesian coffee that is rarely seen outside the country—innovative, thoughtful and continually evolving.
Origin Story
The Producers
Lychee Macaroon brings together two producers at the forefront of Indonesian specialty coffee, each approaching quality from a different direction.
From the highlands of Karo, North Sumatra, Simalem Organic Farm contributes a lychee co-fermented coffee that forms the foundation of this blend's distinctive character. Located around three hours from Medan, the farm spans approximately four hectares and operates under certified organic practices, cultivating coffee alongside tea and other crops within a diverse farming ecosystem.
What drew us to Simalem was not only their commitment to organic agriculture, but their dedication to processing innovation. Led by Johan Kwe, Indonesia's only Q Processing Professional, the farm has become recognised for exploring how fermentation can enhance flavour while maintaining clarity and balance. Through co-fermentation with lychee, this lot develops fragrant floral aromatics and a refined tropical sweetness that sets it apart from conventional Indonesian coffees.
To complement this expressive profile, we paired it with a washed coffee produced by Yolan Tirta in Panaikang, Gowa Regency, South Sulawesi.
A third-generation coffee producer, Yolan established his mill in 2016 with a clear objective: to redefine what Sulawesi coffee could become. Rather than pursuing volume, his focus has been precision. Working at elevations around 1,250 metres above sea level, Yolan and his partner producers cultivate coffee within volcanic soils and a challenging humid climate, conditions that demand careful control at every stage of production.
Beyond his own farm, Yolan has invested heavily in the future of the region. Through the establishment of mini mills and drying stations across neighbouring communities, he has expanded access to specialty-grade processing infrastructure, enabling more producers to participate in higher-value markets. The result is a system where quality is no longer incidental, but intentionally built through shared knowledge, improved processing and long-term collaboration.
Together, these coffees create something greater than either component alone.
The lychee co-ferment brings delicate florals, lifted aromatics and vibrant fruit sweetness. The washed Sulawesi coffee provides structure, clarity and balance. Rather than overwhelming the cup with intense fermented flavours, we have carefully composed this blend to showcase a more elegant interpretation of co-fermentation.
Expect fragrant white florals, subtle lychee notes and soft stone fruit sweetness, supported by a clean, refined finish. This is a coffee designed to be enjoyed every day; expressive enough to be memorable, yet balanced enough to keep returning to.
A modern Indonesian coffee built on innovation, craftsmanship and the work of two producers helping shape the future of the country's specialty coffee scene.