Indonesia Sumatra Aceh Gayo Melon Washed
RM70.00 – RM350.00
| Variety | TimTim, Abyssinia, Ateng |
| Country | Indonesia |
| Processing | Melon Washed |
| Region | Gayo Highlands, Aceh, Sumatra |
| Altitude | 1200-1600 m |
| Roast Level | Light Roast |
| Tasting Notes | Melon,Grape,Chocolate |
| 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 |
Melon,Grape,Chocolate
| Variety | TimTim, Abyssinia, Ateng |
| Country | Indonesia |
| Processing | Melon Washed |
| Region | Gayo Highlands, Aceh, Sumatra |
| Altitude | 1200-1600 m |
| Roast Level | Light Roast |
| Tasting Notes | Melon,Grape,Chocolate |
| Quantity | 200g/1000g |
About This Coffee :
Region and Farm Introduction: The Gayo region in Aceh, Sumatra, is an ideal coffee-growing area, with altitudes ranging from 1,200m to 1,500m. The region’s volcanic soil and favorable climate conditions contribute to its renowned coffee, which is known for its rich flavors and smooth body. The coffee here is processed using the washed method, which highlights the natural freshness and complexity of the coffee beans. The Melon Washed processing method is an innovation in this region, giving the coffee a sweet melon-like fragrance and taste, combined with tropical fruit flavors, making this coffee a refreshing and sweet variation of traditional Gayo coffee.
Processing Method Features: The washed processing method involves removing the coffee fruit’s pulp and washing the beans to ensure a clean and fresh flavor. In the Melon Washed method, the cherries retain a sweet melon flavor during processing, enhancing the coffee’s fruitiness. This method provides a coffee that is more layered, yet balanced and smooth, perfect for those who enjoy fresh fruit flavors with a mild acidity.
Farm History & Awards: The Gayo region has a long history of coffee cultivation, with many small farms practicing sustainable agriculture. Due to its exceptional quality, Gayo coffee has gained recognition in international markets and is regularly awarded high scores in cupping competitions. The coffee from this region is a strong contender in the global coffee scene, and every batch is carefully selected and processed to showcase the unique flavors of Gayo 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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