Good Morning Miki - Filter

A softer, sweeter way to start your day.

Not every morning calls for something bright or intense.
Sometimes, you just want a coffee that feels easy — warm, smooth, and quietly satisfying.

Good Morning Miki is inspired by Mikael Jasin’s approach to coffee: precise, balanced, and never overwhelming.

At its core is a gentle brown sugar sweetness, round and familiar. After the first sip, subtle lingering notes of dried cranberry appear, adding just enough fruit to keep things interesting — without ever becoming sharp. Low in acidity, balanced, and comforting, this is a coffee you can return to every day — simple, reliable, and quietly refined.

In stock

€13,50 EUR

Taxes included.

This coffee is processed with Catur’s Senja Protocol: first, the cherries are fermented in an oxygen-free tank with Catur’s specially developed inoculant, then they are washed and dried. This method helps bring out clarity, structure, and a unique flavor profile.

Catur Coffee Company, co-founded by Mikael Jasin (World Barista Champion 2024), is redefining how Indonesian coffee is produced and traded.

Rather than following traditional sourcing models, Catur works directly with farmers and processors — developing standardized methods and using their own inoculants to create consistent and distinctive profiles.

What makes their approach different is involvement.
Farmers are not just suppliers — they are part of the process, from cultivation to post-harvest decisions.

This shift leads to better quality, stronger consistency, and improved livelihoods.

Catur’s system is built around four core profiles: Bumi, Senja, Pucuk, and Kamala — structured approaches that connect flavor with process.

We chose Catur not only for the clarity of their coffees, but for their role as a true agent of change in Indonesian coffee.

This lot features a single-varietal Abyssinia from Pantan Cuaca Estate — a place where great coffee and nature grow together.

At Pantan Cuaca, coffee is cultivated with deep respect for the environment. The estate focuses on sustainable farming practices that protect the surrounding ecosystem, preserve biodiversity, and maintain healthy soil. The result isn’t just better coffee — it’s coffee you can feel good about.

Every cup reflects this balance: careful cultivation, thriving nature, and a commitment to quality without compromise.

Grown in the highlands of Aceh, this coffee brings you straight to the heart of Sumatra — one of the world’s most iconic coffee origins.

In the Gayo Highlands, coffee isn’t just a crop — it’s a way of life. Since the 19th century, when Arabica was first introduced, local families have cultivated coffee on the same lands, passing down knowledge through generations. These are long-established farms — not newly cleared plantations — helping preserve the surrounding forest and protect the region from further deforestation.

Every tree is carefully tended and handpicked with pride, reflecting a deep connection between the farmers and their land.

At high altitudes of 1,200–1,700 meters, combined with rich volcanic soil, the cherries ripen slowly — building natural sweetness and complexity. After harvest, they are processed with care to bring out their full character.

What you taste in the cup is the result of that entire journey:

rich notes of dark chocolate, caramel, hints of tropical fruit, and gentle spices — full, comforting, and layered.

But beyond the flavor, this coffee represents something more — a community committed to quality, sustainability, and protecting their environment for generations to come.

A coffee with depth, character, and a story you can truly feel good about.

Coffee: 18g

Water: 270 ml

Water temperature: 93–95°C

Grind size: Medium

1st pour: 50 ml — bloom 30 seconds
2nd pour: 120 ml — wait until 1:00
3rd pour: 100 ml — finish at ~2:00

Frequently asked questions

ABout the coffee

Yes. We roast our coffee in small batches every week. After roasting, the beans are rested for at least one week before shipping. This allows them to reach optimal freshness and ensures they’re ready to brew when they arrive.

After roasting, coffee beans naturally release carbon dioxide in a process called degassing. During this resting period, the flavors continue to develop and stabilize. If the beans are used too soon, the coffee may taste unbalanced and produce excessive gas during brewing, leading to suboptimal extraction. In addition, dialing in becomes inconsistent during this phase, making it more difficult to achieve stable and repeatable results.

Typically, our coffee performs at its peak between 2 weeks and 3 months after roasting, when the flavors are fully developed and stable.

Orders and Shipment

Our goal is for every customer to be satisfied with their purchase. If something isn’t right, let us know and we’ll do our best to make it right.We offer a 30-day return policy. Items must be unused, in their original condition, and with püackaging.

Please note that coffee is a fresh product and cannot be returned once the seal opened.

We typically send the coffee every Tuesday and Friday.

Delivery usually takes 2–3 business days after shipping, depending on your location.

Our coffee is sourced directly from farmers and producers across Indonesia.

Roasting takes place in Haan, Germany, where we prepare each batch with a focus on quality, consistency, and freshness.