Indonesia Sumatra Aceh Gayo Lychee Washed
RM70.00 – RM350.00
| Variety | TimTim, Abyssinia, Ateng |
| Country | Indonesia |
| Processing | Lychee Washed |
| Region | Gayo Highlands, Aceh, Sumatra |
| Altitude | 1200-1600 m |
| Roast Level | Light Roast |
| Tasting Notes | Lychee,Cane Sugar,StoneFruit |
| Quantity | 200g/1000g |
Brewing Size Guide
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
Lychee,Cane Sugar,StoneFruit
| Variety | TimTim, Abyssinia, Ateng |
| Country | Indonesia |
| Processing | Lychee Washed |
| Region | Gayo Highlands, Aceh, Sumatra |
| Altitude | 1200-1600 m |
| Roast Level | Light Roast |
| Tasting Notes | Lychee,Cane Sugar,StoneFruit |
| Quantity | 200g/1000g |
About This Coffee :
Region and Farm Introduction: The Gayo region in Aceh, Sumatra, is renowned for producing high-quality Arabica coffee. The coffee here is grown in high altitudes, ranging from 1,200m to 1,500m, in volcanic soil with abundant rainfall, creating an ideal environment for coffee cultivation. Gayo coffee beans are known for their unique flavors, often featuring strong fruit notes and rich body. The Lychee Washed processing method is an innovation from this region, combining washed processing with the natural lychee fruit aroma, resulting in coffee beans with distinct tropical fruit and lychee characteristics.
Processing Method Features: The washed processing method involves removing the coffee cherry’s pulp, using water to clean off the fruit and enhance the coffee’s clean, pure flavors. In the Gayo region, the Lychee Washed method infuses the coffee with tropical fruit flavors, while maintaining the fresh, smooth quality of washed coffees. This method enhances the coffee’s acidity and body, making it ideal for consumers who enjoy fresh fruit flavors and a well-rounded cup.
Farm History & Awards: Coffee cultivation in the Gayo region has a long history, with many small farms practicing sustainable agriculture. Due to its exceptional quality, Gayo coffee has won several awards at international coffee competitions and has gained strong recognition in the global coffee market. The region’s coffee beans often have excellent traceability, ensuring that each step from cultivation to processing is carefully controlled to provide the highest quality coffee.
| Pack Quantity |
200g ,1kg |
|---|
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Each Brewing Method Grind Size Reference
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
So, How Do You Know What Grind To Use?
Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!
- Coarse: Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
- Medium-Coarse: Saddling between coarse and medium, this grind looks like rough sand
- Medium: The middle of all grind sizes, medium grounds are similar to the consistency of sand
- Medium-Fine: The medium-fine grind is a staple grind size, with texture like table salt
- Fine: Finer than table salt, fine grind is typically the size of most pre-ground coffee
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