indonesia coffee
by escape - lab à café · montreal, canada
expect winey. this is thaï, an anaerobic indonesia from escape - lab à café.
thaï leads with a winey character, a direct result of its anaerobic processing, giving the cup a ferment-forward, fruit-driven depth rather than a clean or neutral profile.
it's grown in java, indonesia, using caturra, bourbon, and typica varietals, then processed anaerobically, meaning the cherries ferment in sealed, oxygen-free conditions before drying.
brew methods that preserve body and allow acidity to express itself, such as pour-over or french press, suit this coffee well, and keeping water temperature around 92-94°c helps balance the ferment-forward character without sharpness.
escape lives up to its name on rue notre dame ouest, where the steady hum of conversation mingles with the satisfying click of ceramic against wood. this isn't the kind of place where baristas recite origin stories like trained parrots. instead, you get the quiet confidence that comes from people who actually understand coffee extraction ratios and aren't afraid to adjust them mid-shift. the 4.8 rating from nearly 200 reviews tells you what locals already know: consistency matters more than instagram angles. watch how regulars order without looking at the menu, how they trust whatever single origin is featured that week. the milk steaming technique here produces foam that doesn't collapse before you've taken three sips. small details. but they're the ones that separate decent coffee from the kind that makes you cross downtown montreal just to get your fix.
all coffee from escape - lab à cafémontreal, canada
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