An exceptionally sweet and floral Black Honey micro-lot from Central Java, Indonesia. Engineered by JB Coffee through innovative yeast fermentation, Prau yields flavours akin to candied grape, freeze-dried raspberry, jasmine florals and a super silky body. Suitable for: Espresso & Filter Brewing Best As: Espresso (Black / Milk), Filter (Black) Flavour Characteristics Flavour Profile: Candied Purple Grape | Freeze-Dried Raspberry | Jasmine Florals | Super Silky Body Origin & Producer Details - **Origin:** Mount Prau, Central Java, Indonesia - **Altitude:** 1,300–1,600 MASL - **Producer:** JB Coffee - **Varieties:** Super Ateng, Kartika - **Process:** 3-Stage Mosto & Yeast Inoculated Black Honey Recommended Rest For the best-tasting brew of this speciality coffee from Indonesia, we recommend resting this for 27–50 days off roast. Read our full guide to resting coffee. About Prau Nestled on the volcanic slopes of Mount Prau in Central Java, this coffee is grown under cool mountain conditions that slow cherry maturation and encourage the development of complex sugars and floral aromatics. The combination of fertile volcanic soils, high elevation, and significant variation between daytime and night-time temperatures contributes to a vibrant and complex cup profile featuring notes of candied purple grape, freeze-dried raspberry, jasmine florals, and a super silky body. How Is This Coffee Processed? This 3-Stage Mosto & Yeast Inoculated Black Honey process was developed by JB Coffee to maximize sweetness and mouthfeel complexity while preserving the distinctive character of the coffee’s origin. Cherry Selection The coffee cherries are selectively hand-picked at peak ripeness before undergoing flotation and density sorting. This allows underripe and defective fruit to be removed before fermentation begins. Controlled Three-Stage Fermentation After harvesting, the cherries undergo a controlled three-stage fermentation process using mosto and inoculated yeast. Mosto is the nutrient-dense juice re-circulated from previously fermented coffee cherries, which fuels the yeast to unlock richer fruit intensity and sweetness. During fermentation, microorganisms break down sugars and produce compounds that contribute to the coffee’s final aroma and flavour. Once the desired fermentation point has been reached, the cherries are carefully depulped while retaining nearly all of their mucilage. It is this thick layer of remaining mucilage that gives the process its “Black Honey” name. Slow Drying on Raised Beds The parchment coffee is then transferred to raised drying beds, where it is slowly dried for approximately 20–23 days. Throughout drying, the coffee is turned regularly and protected from excessive heat to encourage gradual moisture migration and prevent uneven drying. This extended window preserves cup stability while encouraging intense sweetness and a super silky body. Learn More About Processing Learn more about Black Honey and other processing methods in our guide to coffee processing. How to Brew This Coffee Dial In With Accuracy Because this coffee is expressive and fruit-forward, accurate dose and yield help you hit the sweet spot. We strongly recommend using a reliable scale — see our guide to the best coffee scales and our bench favourite, the Felicita Parallel. Brewing Tips - **Rest window:** Follow the recommended 27–50 days off roast for the best clarity and balance. - **Filter brewing:** Start with a 1:16–1:17 ratio and a medium-fine grind, adjusting to balance the grape acidity, raspberry character, and jasmine florals. - **Espresso:** Start with a longer ratio of approximately 1:2.2–1:2.4 to showcase the coffee’s fruit character, floral qualities, and silky body. - **Starting recipe:** Orea V4, 15.5g coffee, 250g water and a target brew time of approximately 2:20. Explore More Recipes To try recipes from world-class coffee brewers, explore our guide to the best filter coffee recipes of 2026. Prau Black Honey Coffee FAQs What does Prau Black Honey taste like? Expect a vibrant cup highlighted by candied purple grape, freeze-dried raspberry, and delicate jasmine aromatics, all rounded out by an exceptionally silky body. How is Prau Black Honey processed? Producer JB Coffee combines three-stage fermentation using yeast and recirculated fruit juice (mosto) before depulping the coffee with full mucilage intact. The beans are then sun-dried slowly on raised beds over 20–23 days. How long should Prau Black Honey rest after roasting? To allow the complex sugars and acidity to fully open up, we suggest letting these beans rest for 27 to 50 days post-roast prior to brewing. Can Prau Black Honey be brewed as espresso and filter? Absolutely. It shines as a filter brew at a 1:16–1:17 ratio, but also yields an intensely sweet, silky espresso when pulled slightly longer at a 1:2.2–1:2.4 ratio. Explore Other Coffees - San Sebastian – A washed Colombian coffee with notes of red berries, caramel, and milk chocolate. - El Vergel Decaf – High-quality decaffeinated coffee with exceptional flavor. - El Diamante – An elegant Peruvian coffee with Silver Needle tea, red berries, and maple sweetness. - Browse all single-origin coffees Explore Our Coffee Collections - Espresso Coffee Beans - Filter Coffee Beans Love This Coffee? Get coffees like this delivered on repeat with our coffee subscriptions. Return to top

An exceptionally sweet and floral Black Honey micro-lot from Central Java, Indonesia. Engineered by JB Coffee through innovative yeast fermentation, Prau yields flavours akin to candied grape, freeze-dried raspberry, jasmine florals and a super silky body. Suitable for: Espresso & Filter Brewing Best As: Espresso (Black / Milk), Filter (Black) Flavour Characteristics Flavour Profile: Candied Purple Grape | Freeze-Dried Raspberry | Jasmine Florals | Super Silky Body Origin & Producer Details - **Origin:** Mount Prau, Central Java, Indonesia - **Altitude:** 1,300–1,600 MASL - **Producer:** JB Coffee - **Varieties:** Super Ateng, Kartika - **Process:** 3-Stage Mosto & Yeast Inoculated Black Honey Recommended Rest For the best-tasting brew of this speciality coffee from Indonesia, we recommend resting this for 27–50 days off roast. Read our full guide to resting coffee. About Prau Nestled on the volcanic slopes of Mount Prau in Central Java, this coffee is grown under cool mountain conditions that slow cherry maturation and encourage the development of complex sugars and floral aromatics. The combination of fertile volcanic soils, high elevation, and significant variation between daytime and night-time temperatures contributes to a vibrant and complex cup profile featuring notes of candied purple grape, freeze-dried raspberry, jasmine florals, and a super silky body. How Is This Coffee Processed? This 3-Stage Mosto & Yeast Inoculated Black Honey process was developed by JB Coffee to maximize sweetness and mouthfeel complexity while preserving the distinctive character of the coffee’s origin. Cherry Selection The coffee cherries are selectively hand-picked at peak ripeness before undergoing flotation and density sorting. This allows underripe and defective fruit to be removed before fermentation begins. Controlled Three-Stage Fermentation After harvesting, the cherries undergo a controlled three-stage fermentation process using mosto and inoculated yeast. Mosto is the nutrient-dense juice re-circulated from previously fermented coffee cherries, which fuels the yeast to unlock richer fruit intensity and sweetness. During fermentation, microorganisms break down sugars and produce compounds that contribute to the coffee’s final aroma and flavour. Once the desired fermentation point has been reached, the cherries are carefully depulped while retaining nearly all of their mucilage. It is this thick layer of remaining mucilage that gives the process its “Black Honey” name. Slow Drying on Raised Beds The parchment coffee is then transferred to raised drying beds, where it is slowly dried for approximately 20–23 days. Throughout drying, the coffee is turned regularly and protected from excessive heat to encourage gradual moisture migration and prevent uneven drying. This extended window preserves cup stability while encouraging intense sweetness and a super silky body. Learn More About Processing Learn more about Black Honey and other processing methods in our guide to coffee processing. How to Brew This Coffee Dial In With Accuracy Because this coffee is expressive and fruit-forward, accurate dose and yield help you hit the sweet spot. We strongly recommend using a reliable scale — see our guide to the best coffee scales and our bench favourite, the Felicita Parallel. Brewing Tips - **Rest window:** Follow the recommended 27–50 days off roast for the best clarity and balance. - **Filter brewing:** Start with a 1:16–1:17 ratio and a medium-fine grind, adjusting to balance the grape acidity, raspberry character, and jasmine florals. - **Espresso:** Start with a longer ratio of approximately 1:2.2–1:2.4 to showcase the coffee’s fruit character, floral qualities, and silky body. - **Starting recipe:** Orea V4, 15.5g coffee, 250g water and a target brew time of approximately 2:20. Explore More Recipes To try recipes from world-class coffee brewers, explore our guide to the best filter coffee recipes of 2026. Prau Black Honey Coffee FAQs What does Prau Black Honey taste like? Expect a vibrant cup highlighted by candied purple grape, freeze-dried raspberry, and delicate jasmine aromatics, all rounded out by an exceptionally silky body. How is Prau Black Honey processed? Producer JB Coffee combines three-stage fermentation using yeast and recirculated fruit juice (mosto) before depulping the coffee with full mucilage intact. The beans are then sun-dried slowly on raised beds over 20–23 days. How long should Prau Black Honey rest after roasting? To allow the complex sugars and acidity to fully open up, we suggest letting these beans rest for 27 to 50 days post-roast prior to brewing. Can Prau Black Honey be brewed as espresso and filter? Absolutely. It shines as a filter brew at a 1:16–1:17 ratio, but also yields an intensely sweet, silky espresso when pulled slightly longer at a 1:2.2–1:2.4 ratio. Explore Other Coffees - San Sebastian – A washed Colombian coffee with notes of red berries, caramel, and milk chocolate. - El Vergel Decaf – High-quality decaffeinated coffee with exceptional flavor. - El Diamante – An elegant Peruvian coffee with Silver Needle tea, red berries, and maple sweetness. - Browse all single-origin coffees Explore Our Coffee Collections - Espresso Coffee Beans - Filter Coffee Beans Love This Coffee? Get coffees like this delivered on repeat with our coffee subscriptions. Return to top