Mr. Diki & Don Aman - P88 - S795 [carbonic maceration] espresso

Mr. Diki & Don Aman - P88 - S795 [carbonic maceration] espresso

This is very sweet & syrupy with flavours of peach, orange juice & ripe pineapple.  

Roasted in H-Town 12 AUG 2026
$30.00
$30.00
Sale Sold out
About the farmer(s)

Mr. Diki & Don Aman - P88 - Lini S795 [CM Hypoxia] — Java

Finca de Berman is located in the highlands of West Java. Led by Mr. Diki, a Cup of Excellence winner & Don Aman, a much respected elder farmer in the region. Mr. Diki experiments with many processing methods, this one uses carbonic maceration. Coffee cherries are floated to remove defects & immature cherries, dry fermented for 24 hours, paced in sealed tanks which are then filled with carbon dioxide to create a low oxygen environment & finally placed on drying patios until the moisture has reduced to 11%. The results are increased body & ripe fruit fours.

  • region Pangalengan
  • farm/farmer Finca de Berman
  • altitude 1600 meters
  • crop 2025
  • cultivar P88, S795
  • process Carbonic Maceration Hypoxia

P88 was introduced in the 1980's by the Dutch, originating in Colombia they came via Kenya & Thailand. P88 produces a cleaner fruiter cup than cultivars traditionally grown in Indonesia. S795 was bred by Indian botanists in 1946. It is a cross between S288 [a natural hybrid of Liberica & Arabica] & Kent [an old Typica variety from India]. 

Brew guide

This is a light espresso roast. Roasted to bring out the fruity flavours of the coffee. This style of roast is best suited for black espresso based drinks. That said, you can still make a tasty flat white out of this roast.

  1. Black

    • dose 18g
    • Brew weight 40-45g
    • Brew time 25-30 seconds

  2. White

    • dose 18g
    • Brew weight 27-36g
    • Brew time 30 seconds

For any help on coffee brewing of all methods i.e. espresso, plunger etc fire an email through to espresso@rocketcoffee.co.nz

Placing coffee cherries in large plastic barrels to undergo carbonic maceration.

Coffee cherries being spread out on drying patios at Finca de Berman.

Raking coffee on the drying patios to ensure even drying.