CHAMPAGNE COLD BREW: Indonesia YP Carbonic Maceration (Case of 12)

Sale price Price $180.00 Regular price Unit price  per 

This is the Cold Brew version of our Treasure of Indonesia coffee. This limited holiday edition is available in cases of 12 glass bottles.

These make perfect gifts and are intended for sharing a special coffee moment with friends/family over the holidays.

Order deadline: Saturday November 27 @ 11:59pm EST

Available for LOCAL delivery only in the Greater Toronto Area. All orders will be delivered on either Wednesday December 8 or Thursday December 9. Please let us know in the notes if you have a preference between these 2 delivery dates.

*Note: this coffee does NOT contain alcohol*

More Details 

A fruit-forward and floral gem from Indonesia, this coffee challenges the perceptions of Indonesian coffee and coffee in general for that matter.

Tasting Notes: Blackcurrant, Cacao Liquer, Pineapple, Rosemary, Raisin, Rose

Cup score: 91.0 ☕  

This experimental coffee was produced with the unique "Champagne YP" carbonic maceration process. It was grown by Sariani Phurba and processed by our friend and World Coffee Champion, Karthikeyan Rajendran. See below for more details about the Champagne YP process.

We reserve the gold Pirates of Coffee logo for extremely rare and unique coffees. Usually, these rare coffees come in our 100g or 150g bags. This is the first time we've used our gold logo on a 250g bag. So you know this is a special coffee!

This coffee reminds us exactly why we started Pirates of Coffee: to share rare, unique and transparent coffee treasures with members of The Crew. ☠️ 




Champagne YP (Yeast Process) is the unique carbonic maceration natural processing method utilized by Karthikeyan Rajendran. 

Step 1 - Cherries are floated and only ripe red cherries are hand selected, water is drained from the cherries for 1-2 hours.

Step 2 - Premier Cuvée yeast is inoculated in the coffee cherry juice that is generated from the pulping of the coffees.

Step 3 - The inoculated coffee juice is sprayed over the ripe red coffee cherries and then placed in sealed stainless steel tanks for 22 days under 1.2 bar pressure of CO2.

Step 4 - After fermenting for 22 days, the tanks are opened and the cherries are drained for 3 hours. The cherries are placed in a drying house to quickly reduce moisture levels to 11-12%. Cherries are turned every hour to promote fast and even drying.

Step 5 - After moisture levels reach 11-12% the cherries are placed in plastic bags for 3-6 weeks.

Step 6 - The cherries are finally ready to be hulled and hand picked.



☠️ Single Origin from Indonesia

☠️ Region: Takengon

☠️ Producer: Sariani Phurba

☠️ Farm: Batu Lonceng, Maribaya

☠️ Roast: Light/Medium

☠️ Brew: Filter

☠️ Varietal: Ateng Super, Gayo 1, Tim Tim, Abyssinia

☠️ Process: Champagne YP Carbonic Maceration Natural

☠️ Tasting notes:

  • Blackcurrant
  • Cacao Liquer
  • Pineapple
  • Rosemary
  • Raisin
  • Rose

☠️ Altitude: 1400-1500 masl

☠️ Harvest: February 2021 

☠️ Whole bean