Expanded view of A Matter of Concrete - Reza Nurullah Yeast Inoculated Anaerobic Honey Liberica | Indonesia
Expanded image could not be loaded.
Reza Nurullah Yeast Inoculated Anaerobic Honey Liberica | Indonesia
£13.50
- Honey, Stevia, Sugar Cane
Additional information
Coffee Details
- Country of Origin
- Indonesia
- Region
- Central Java
- Varietal
- Liberica
- Process
- Honey
- Roast Level
- Light
- Producer
- Reza Nurullah
- Altitude
- 1700 masl
Rest guidance
What to expect
In the cup you can find
Honey, Stevia, Sugar Cane
Overall profile
Described as an 'experience' coffee. Liberica's unique expression sings through massively, with intense sweetness.
Sensory profile
- Acidity
- 2/5
- Body
- 2/5
- Sweetness
- 5/5
- Funk
- 2/3
- Adventurous
- 5/5
About A Matter of Concrete
Rotterdam-based A Matter of Concrete combines sensory judgement with hard data to make deliberate decisions about sourcing and roasting. Working from the Van Nelle Factory, the team pairs exceptional coffee with a practical focus on innovation, traceability and lower-impact production.
Roaster notes
Indonesia — Reza Nurullah Liberica (Yeast-Inoculated Anaerobic Honey)
Tastes Like — 🍬 Stevia • 🍯 Honey • 🎋 Sugarcane
DETAILS
- Producer: Reza Nurullah
- Region: Jlegong Village, Temanggung, Central Java, Indonesia
- Species / Variety: Liberica
- Process: Yeast-Inoculated Anaerobic Honey (red honey)
- Altitude: 1,700 masl (as listed; see note above)
- Roast Profile: Filter
INTRO
A highly expressive Liberica from Reza in Temanggung, Central Java, processed as a yeast-inoculated anaerobic honey using locally sourced yeast cultures. Expect stevia, honey, and sugarcane alongside the unmistakably outspoken character of Liberica. This is not an everyday drinking coffee but what A.M.O.C. calls an "experience coffee": polarising, memorable, and best served with a warning beforehand. In the cup: stevia, honey, and sugarcane.
THE PRODUCER
A Matter of Concrete has worked with Reza for several years, and his approach has consistently been defined by curiosity. His roots are in Robusta production, but over time he has expanded across species, varieties, and processing methods, while also developing experience as a small-scale roaster. That gives him a broad perspective on how cultivation, fermentation, and roasting interact in the cup.
Liberica suits the warmer conditions and lower elevations found in parts of Indonesia. As a species it is visually and sensorially distinct from both Arabica and Robusta, producing large, irregularly shaped seeds and profiles that can move in very different directions depending on processing.
THE PROCESS
Reza uses locally sourced yeast cultures to inoculate the coffee before fermentation in an anaerobic environment. After fermentation, the coffee is dried as a red honey, with approximately 50% of the mucilage remaining around the seed.
The combination of yeast-inoculated anaerobic fermentation and retained mucilage is the defining step. It builds sweetness while preserving the distinctive character of the Liberica itself.
THE CUP
Intensely expressive: concentrated notes of stevia, honey, and fresh sugarcane, with the outspoken character of Liberica. Polarising by design. Some people love it immediately and others strongly dislike it.
Flavour Notes
🍬 Stevia 🍯 Honey 🎋 Sugarcane
Explore more coffees
Recently viewed