
V60 - Gayo Anaerobic Natural
Aceh Gayo, anaerobic natural process: tropical fruit, dark chocolate, a long finish. Brewed slowly at your table.

Coffee treated as seriously as the mains: Indonesian single origins, weekly light roasts, five brew methods, and baristas who love questions.
Clean and luminous — for fruit-forward origins.
Flat bed, the most even extraction — steady sweetness.
Gentle pressure, round body, a forgiving cup.
A small theatre at the table: steam, glass, a tea-clear cup.
The oldest way, fully respected — best beans, rock sugar aside.
Indonesian single origins, five brew methods, served with tasting notes.

Aceh Gayo, anaerobic natural process: tropical fruit, dark chocolate, a long finish. Brewed slowly at your table.

Semi-washed Toraja Sapan: sweet spice, caramel, silken body. The flat-bed method for the most even cup.

Honey-processed Flores Bajawa: honeyed sweetness, mandarin, clean. Pressed gently, served two ways.

Kerinci Kayu Aro brewed on the syphon - a small theatre at your table, a cup as clear as tea with all the depth of coffee.

Tubruk, given its dignity: red-cherry Temanggung robusta, rock sugar on the side. The oldest method deserves the best beans too.

An 18-hour cold brew, dense and smooth, lifted with calamansi peel - built for hot afternoons.
Pulled from a rotating two-origin blend, dialed in every morning.

Espresso from an origin that rotates every few weeks - ask the barista what is in the grinder today.

A double shot over hot water - black, clear, uncompromising.

Silk-textured fresh milk over a double ristretto - a ratio that sides with the coffee.

Soft and round, with latte art that is never an afterthought - oat milk available.

One third each of espresso, milk, and fine foam - the classic, done properly.

Iced milk coffee sweetened with palm sugar smoked in our own hearth - deep sweetness with a trace of ember.
Coffees that exist only at JEO PAWON.

A whole young coconut roasted in the embers until its water turns smoky, then charged with hot espresso at the table. Only at JEO PAWON.

Cold brew with house pandan syrup, a thin coconut cream, and basil seeds - green, fragrant, cooling.

Palm-sugar coconut ice cream drowned in a hot double espresso - cold meets hot, Java meets Italy.