I was browsing the vast selection of single-origin beans at Space Roastery in Yogyakarta when my eyes caught the Siko Village 2250. Its vibrant yellow packaging was impossible to miss. Taking a sip of the sample, I was hit by a wave of bright, zesty orange notes. Standing in the sweltering Yogyakarta heat, it clicked: this bean from the Guji region of Ethiopia was destined to be a fantastic Japanese ice brew.
“Yep, it certainly would be,” the barista confirmed with a grin. I was tempted to order one on the spot, but I had to check my curiosity—I’d already hit my daily caffeine limit for the day. Instead, I grabbed a bag to-go, tucked it into my luggage, and brought it back to Jakarta.
Fast forward a few weeks. After a humid morning run, that bag of Siko Village 2250 practically called my name. I pulled up a reliable Japanese ice brew recipe and got to work.
The result? Pure liquid air conditioning. The coffee was light-bodied with a sharp, citrusy punch that cut right through the post-run heat. I tossed in a few extra ice cubes to keep the chill aggressive, and it was so refreshing that I kept sipping until all that was left was the sound of my straw hitting the bottom of an empty glass.
Now caffeinated and cooled at the same time, I am ready to continue with the rest of my day