Merak Blend

Merak, literally translated to Peacock, is one of West Java’s icons. It often refers to the traditional dance from West Java. Tari Merak (Peacock Dance) shows the beauty and the movement of peacocks. By choosing this name, Jabarano Coffee wants to promote the creativity of West Java through its diverse culture. 

Merak blend is the famous Arabica bean that most coffee drinkers love. We choose only the finest Arabica beans from local farmers in Pangalengan, Sumedang, and Ciwidey. To support every coffee farmer in West Java, Jabarano Coffee uses coffee beans from different regions in West Java. This is also part of our mission to introduce the distinct flavor of West Java coffee. Every growing region highlights different tastes and types of coffee beans. Known for its light taste, the Merak blend easily becomes the most loved one among coffee drinkers.

Coffee drinkers can also enjoy the Merak blend at home. We provide Merak blend coffee in 250 gr packaging. This blend is originally processed by West Java coffee farmers. Merak blend has lemon, roasted almond, cinnamon, and chocolate flavor notes. The Merak blend uses high-quality beans, not the ones with a high defect value. Through a roasting process that complies with standards, we ensure that the coffee beans used meet perfect moisture content, resulting in an ideal coffee bean color. Through this process, Jabarano Coffee hopes that customers, especially those outside of West Java, will know that West Java also has potential coffee commodities whose quality and flavor can compete with world coffee commodities.

Like Javan Surili, the Merak blend is also grown at an altitude of 800-1600 meters above sea level. Usually, Merak coffee beans take around 6-8 months to harvest. This time is relatively short compared to Javan Surili which takes around 8-11 months. The coffee beans used come from the ripest ones to ensure the excellent taste of the coffee brew. After being harvested, the coffee beans go through a sorting process to separate the beans from branches or twigs and ensure that there are no defects in the beans. To remove the outer skin, farmers use a huller and the beans will go through a fermentation process for around 12-36 hours to loosen any remaining mucilage. Following this process, the coffee beans are then dried under the sun for 2-3 weeks to ensure the moisture content is reduced to around 11-13%. After drying, the coffee beans go through a re-sorting process which continues to the roasting and brewing processes. This long process requires a lot of dedication to ensure that only the best coffee beans are served. The toughest challenges, such as weather changes, will certainly affect the harvest period as well as the coffee production and distribution process. Despite this, Jabarano Coffee is committed to continuing to help West Java coffee farmers and promoting fair trade practices.

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Source of beans picture: ANTARA FOTO/Aji Styawan