Manis Merabella - Filter

200 gr / Whole Beans

€14,80 EUR

1/9

Manis Merabella - Filter

1 reviews

One word: a masterpiece from Mas Iyan!

This sweet and fruity coffee boasts tasting notes of pomegranate and cherry at its core, with a delicate hint of nashi pear on the finish. Its silky and rounded body ensures that every sip is a truly exceptional experience.

Meramanis Coffee, where every sip tells a story, finds its essence in this remarkable brew.

The name, "Merabella," comes from the producer, Mas Iyan, and has its roots in the local Madurese language: "Mera" means red, and "bela" means broken. It is inspired by the careful cherry-picking process, where farmers patiently wait for the coffee cherries to ripen naturally on the tree until they turn red and break on their own. Though time-intensive, this method produces coffee beans of unparalleled sweetness.

In stock

€14,80 EUR

Taxes included.

This process begins with the traditional natural anaerobic process, where freshly picked cherries are fermented in plastic tanks for approximately 120 hours. The cherries are then sun-dried in their parchment until they reach a semi-dried, raisin-like state, making them ready for pulping.

Known as the "raisin pulped" process, this method accelerates drying while preventing over-fermentation, ensuring both sustainability and quality even in the face of unpredictable weather conditions.

Supriyanto, fondly known as Mas Iyan, is an innovative and passionate coffee farmer. Always eager to explore new techniques, he experiments with hybrid varietals and adopts advanced processing methods to elevate his craft. His farm spans over 8 hectares in Kluncing village, a place steeped in tradition and agricultural heritage.

Mas Iyan’s farming expertise runs deep—he comes from a family of coffee farmers. His father and brothers also cultivated coffee, a legacy that has enabled him to thrive with varietals considered difficult to grow. His farm, nestled within the forests of Mount Suket, operates as an agroforestry system. By cultivating coffee alongside towering forest trees, deforestation is avoided, and the ecosystem is preserved.

Since the founding of Meramanis, Mas Iyan has been a pillar of support. During our visit in late 2023, we had the privilege of staying overnight with his family, thus able to share stories, and enjoying a delicious roasted chicken dinner prepared over a bonfire with them. An unforgettable experience, thank you very much mas!

Grown in the highlands of East Java, this coffee brings together volcanic terroir, deep-rooted history, and vibrant local culture — all in one cup.

Perched at around 1,700 MASL on the lush slopes of Mount Suket, the coffee benefits from rich volcanic soil and cool mountain air — ideal conditions for developing bright acidity, layered sweetness, and a strikingly clean profile.

But East Java’s coffee story runs deeper.

Nearby, the Ijen plateau and the highlands of Wonosalam are home to some of the oldest coffee plantations in Indonesia, dating back generations. In Wonosalam, you’ll even find rare Liberica trees growing alongside Arabica — a reflection of the region’s long and diverse coffee heritage. These landscapes aren’t new plantations carved from forest, but long-established growing areas shaped over time, preserving both tradition and nature.

What truly makes this terroir special, though, is its people.

Here, coffee grows alongside a vibrant cultural rhythm — koplo music, a dynamic and energetic sound that fills daily life, from village gatherings to late-night celebrations. You can almost feel that same energy in the cup: lively, expressive, and full of character.

To honor this spirit, the artwork of Manis Merabella is inspired by koplo — capturing movement, rhythm, and the joy of the community behind the coffee.

The result is more than just flavor — it’s an experience.

A harmony of volcanic land, rich history, and living culture, brought together in every sip.

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.