New Math Coffee

*BENER MERIAH ABYSSINIA & TYPICA WET-HULLED*
Aceh, Sumatra, Indonesia 🇮🇩

Wet-hulled processed coffees (giling basah) can often lean vegetal, even peaty and woody. But the herbal impression in this lot produced by takes a back seat. Instead, unexpected orange and yellow fruit impressions (peach, pineapple) have a more prominent presence. A thicker but juicy mouthfeel.

Lovely example of a specialty wet-hulled Sumatra. Give this a try, especially if you’re a fruit bomb chaser who’s skeptical of wet-hulled processes.

Also swipe left for our thoughts on how roasters can potentially minimize the vegetal notes of wet-hulled Sumatras.

*KINTAMANI NATURAL*
Bali, Indonesia 🇮🇩

For one of our final releases of the year, we’re also offering another Indonesian natural.

This is our third year sourcing this communal lot from the Mt. Kintamani area that importer .coffee.inc brings in regularly.

This particular lot comes from their Royal Gem offerings. Clean with medium high intensity in the cup. Berry impressions are surely present, yet coupled with a surprising grapefruit acidity. 🍓

Swipe right for a 2022 throwback to an espresso break during a scooter trip up Kintamani. 🛵⛰

*HTI KHAM & GA NAING YAR*
Shan State, Myanmar 🇲🇲

Two new Myanmar harvests! We always love the clarity and balance in these natural process lots from the Shan State. Super quaffable and more-ish, with enough red and orange fruit notes to keep the cup sweet and interesting.

This is New Math’s third year working with the importer . We had the honor to be their first client after they reached out to us in the thick of the pandemic in 2021. Here’s to many more years.

*Rani Mayasari Luwak Enzymatic*
Java Halu Farm, West Java, Indonesia 🇮🇩

Fave Producer Rani Mayasari from Java Halu pays homage to the tradition of kopi luwak (civet coffee) while avoiding the abuse that can be present in the trade. She worked with Bogor Agricultural Institute to sample the civet’s digestive enzymes and use them for fermentation.

An Indonesian tradition dating back to the 19th century Dutch occupation, kopi luwak consists of partly digested coffee cherries that the Asian palm civet eat and defecate. The hype and novelty of drinking ‘poop’ coffee have sadly resulted in much caged farming for mass production.

Many thanks to the exporter Goodel Coffee in making sure this very limited lot—our 2nd ever Special Treat release!—gets in our hands.

Good cup intensity, with tart and spicy impressions of cherries, hibiscus, white pepper, and root beer.

*Available in 6 oz retail size.*

*MORI FARM SUGARCANE & KEFIR ROBUSTA*
Gia Lai, Central Highlands, Vietnam 🇻🇳

Our last Vietnamese release of the year! Two outstanding experimental robustas from Mori Farm in the Central Highlands of Gia Lai. Though not included in our original sampler sets, they are part of our collab release with .cafe.roastery and .

Producer Ms. Tran Thi B**h Ngoc, with whom 96B has had a longstanding relationship, is without question one of Vietnam’s leading robusta producers. Her farm has used local sugarcane juice, abundant in Gia Lai, as an additive to their fermentation process over the years. The in-house kefir-fermented process has also been a longstanding Mori farm’s signature method.

The higher sweetness in these two lots really highlight sugar browning impressions like vanilla, toasted coconuts, and caramel candy. To us, vanilla and coconut notes show the benefits experimental processes can bring to robustas. They help in breaking down a good amount of robustas’ bitter chlorogenic acids into desirable flavor precursors.

Two lots showcasing the best of robustas, with an identity totally apart from arabicas.

*Only offered in 10 oz retail size*

*DAMN FINE DECAF*

César Lopéz Colombia Rosado (Pink Bourbon) EA decaf
Pitalito, Huila, Colombia 🇨🇴

More Halloween release! Don’t miss out on our first decaf. The pink bourbon cultivar making up this lot actually has no Bourbon parentage. DNA testing instead revealed it as an Ethiopian landrace variety.

The cup echoes its genetic ancestors. Complex, with tart dark cherry, mild Kee Mun black tea, and jasmine impressions. This is no accident. Decaffeinating using sugarcane-derived ethyl acetate well preserves the coffee’s origin notes.

Many thanks to Sebastian Sanchéz from for introducing us to this decaf lot by the well known Pitalito fermentation expert César Lopéz. 🙏

Awesome metal graphics by 🤘

*THIS IS US AT NIGHT*
A Halloween Robusta Tribute to Black Magic

Just ahead of our upcoming robusta drops around Halloween, we’re featuring a fine robusta concentrate in a classic tropical coffee cocktail!

Black Magic is the brainchild of Mariano Licudine, who ran the bar program at Ft. Lauderdale’s Mai-Kai Restaurant. The only original recipe to appear in the bar’s 1956 opening menu, the cocktail set the template for other coffee-splashed brandy snifter drinks like The Mutiny and Hukilau.

For the cold brew concentrate, we use an anaerobic natural robusta by Toi Nguyen from and sourced from .

Roasted to a light-medium level, the coffee provides a 75% dark chocolate and dried fruit tones to the cocktail instead of the typical bitter roast notes. The robusta’s heavier body also makes it stand out in this behemoth of a recipe.

Our tribute recipe—slide to read—is based on the version by blogger Jim ‘Hurricane’ Hayward (Atomic Grog), who’s done much to decode Mai-Kai’s history and recipes.

Much gratitude to for the stunning pic!

For the shoot we used ’s volcano mug, which feels more apropos instead of the traditional snifter. 🎃💀

*TARIKU KARE WASHED*
Bombe, Sidama, Ethiopia 🇪🇹

Our first non-Asian release! This is something that we’ll undertake occasionally to complement our main Asian offerings. Extending our sourcing, without abandoning our core focus, will give us a wider range of processes and fresh lots every season.

We love our natty and experimental processes. Yet it’s hard to deny the elemental role a complex washed Ethiopian occupies within specialty coffee.

This lot comes from a mill the producer Tariku Kare runs in his hometown Bombe. Having started in coffee at 15, Tare worked his way up all the way from cherry sorting to managing and founding several washing stations. He The Bombe mill was founded after Tare established his first one in Arsi.

Classic, essential washed Ethi notes of tart peach, pink lemonade, and white blossoms. 🍑🌸

*ASBI BENER MERIAH ANAEROBIC LYCHEE WET-HULLED*
Aceh, Northern Sumatra, Indonesia 🇮🇩

Been a hot minute since we’ve sourced coffees from Sumatra. So cool to see a lot where trendy post-harvest methods (anaerobic fruit co-fermentation) is combined with the more traditional wet-hulled process, a two-stage drying process well suited to Sumatra’s wet climate.

As co-ferments go, this lot by Asbi from Bener Meriah in collaboration with tastes balanced, even delicate in its acidity. Yes, lychee is there, but gentle rosewater and orange notes with a tea-like body make this cup a standout yet friendly sipper.

*JADE GLASS CAT MUG*
7.8 oz/230 ml

Our first merch! Featuring an amazing illustration of kitty being a kitty by Jane Shang (/ ). 🙏 🤍

HANDWASH ONLY

Yuki!

So nice to chat during ’s World Cafe event.