Passionfruit Highball - Filter
Passionfruit Highball - Filter
Passionfruit • Orange • Mango
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Produced by Simalem Organic Farm in Karo, North Sumatra, this exceptional coffee is co-fermented with passionfruit, creating a distinctive fruit-forward character rarely seen in Indonesian coffee. Rather than leaning into the intensity often associated with co-ferments, we’ve carefully blended it with a Natural from Natcha in West Java.
The result is a beautifully layered cup with vibrant passionfruit and tropical fruit sweetness. The Natcha Natural brings structure, depth, and natural sweetness, allowing the passionfruit character to complement the coffee rather than overwhelm it.
If you’ve tried traditional co-ferments before, you may expect bold, punchy fruit flavours. Passionfruit Highball takes a different approach. It’s designed to showcase how co-fermentation can add complexity and sweetness while still allowing the underlying coffee to shine. Expect vibrant notes of passionfruit, mango, and orange, supported by a juicy sweetness and refreshing finish.
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Coffee Profile
55% Passionfruit Co-ferment
PRODUCER: Simalem Organic Farm
VARIETY: Catimor
PROCESS: Passionfruit Co-Ferment
REGION: Karo, North Sumatra, Indonesia
ALTITUDE: 1300-1600 MASL
45% Natural
PRODUCER: Natanael Charis · Natcha Coffee
VARIETY: Lini S795, Sigararutang, Catura, Ateng Super
PROCESS: Natural
REGION: Mt. Tilu, West Java, Indonesia
ALTITUDE: 1300-1400 MASL
Brew methods
COFFEE: 15g
WATER: 225g
TEMPERATURE: 91–92°C
GRIND: Coarse
FILTER: V60
Shipping
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Roasting
We roast our filter coffees light and our espresso coffees medium-light to showcase the unique character of each coffee.
Our philosophy is simple: light, but well developed - preserving origin flavours while bringing out sweetness, balance, and the coffee's full flavour potential.
Grinding
We grind all of our coffee on the Lagom 01, widely regarded as one of the highest-clarity coffee grinders available today.
Kopi Tubruk Grind
Our Kopi Tubruk grind is a coarse grind designed for the traditional Indonesian brewing method, Kopi Tubruk. Simple, accessible, and requiring minimal equipment, it's one of the easiest ways to enjoy specialty coffee at home.
To brew, simply add 15g of coffee to 225g of hot water (1:15 ratio), allow it to steep for 4 minutes, then remove any excess floating grounds before drinking. That's it.
Why we chose this coffee
Co-fermented coffees are often known for their intense and unmistakable flavours. While we love the creativity behind these processes, we wanted to explore a different approach—one that retained the distinctive tropical fruit character of a co-ferment while creating a more balanced and approachable cup.
By blending a passionfruit co-ferment with a light and expressive Natural coffee, we were able to preserve the vibrant passionfruit character while adding structure, sweetness, and balance. Rather than competing with one another, the two coffees work together to create a more layered expression of fruit.
The result is an undeniably fruity coffee bursting with tropical sweetness, yet without the overwhelming intensity that can sometimes come with a pure co-fermented lot. For us, it represents the best of both worlds: the excitement of experimental processing and the drinkability of a well-balanced coffee.
Origin Story
The Producers
Passionfruit Highball brings together two coffees from producers pushing Indonesian specialty coffee in different but complementary directions.
From the highlands of Karo, North Sumatra, Simalem Organic Farm contributes a passionfruit co-fermented coffee that forms the expressive foundation of this blend. Located around three hours from Medan, Simalem 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 known for exploring how fermentation can enhance flavour while maintaining clarity and balance. By co-fermenting coffee with passionfruit, Johan creates a distinctive tropical character that brings vibrant fruit aromatics and sweetness to the cup.
To complement the passionfruit coffee, we paired it with a Natural from Natcha in West Java. While the co-ferment contributes the coffee’s vibrant tropical character, the Natcha Natural provides the foundation that holds everything together. Naturally processed by drying the whole coffee cherry, it develops a light fruit sweetness and complexity that feels authentic to the coffee itself.
The Natcha component plays an important role in shaping the final cup. Rather than simply softening the intensity of the co-ferment, it adds depth, sweetness, and structure, allowing the passionfruit character to integrate seamlessly into the coffee. The result is a blend where neither component dominates; instead, the two processes work together to create a more layered and balanced expression of fruit.