What Coffee Beans to Use for Pour-Over Coffee: Recommended Pour-Over Coffee Beans - Indonesia Sumatra Aceh Gayo

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Product Details

Product: FrontStreet Coffee · Indonesia · Sumatra Aceh Gayo Region · Yellow Honey · Custom-Ordered Micro-Batch

(Indonesia Sumatra Gayo Yellow Honey) (Medium Roast #3)

Flavor Profile

Tropical fruit notes, spices, rye, melon, rich creamy texture, brown sugar aftertaste, black tea, round mouthfeel, lingering finish, rich and full-bodied flavor

Origin Information

Country: Indonesia

Region: Gayo area, Aceh Province

Variety: Arabica coffee varieties

Production: Grown and harvested by local small coffee farmers, then delivered to green bean processing facilities

Altitude: Average 1,500 meters

Soil: Highly fertile black volcanic soil

Processing Method: Yellow Honey processing

Grade: N/A

Harvest Period: April-June, November-January of the following year

Brewing Parameters

Recommended filter: KONO, grind setting: Fuji 3.5, water temperature: 86-88°C, powder-to-water ratio: 1:15, 15g powder to brew 225g water, total brewing time: 2 minutes

Introduction

Indonesian coffee quality is quite diverse, with most of it marketed by island origin: such as Sumatra, Sulawesi, Java, or Timur.

The advantage of Indonesian coffee is that most of its characteristics are rich, restrained flavors with lively moderate acidity.

FrontStreet Coffee's Indonesian Mandheling coffee has received good reviews from domestic consumers and is one of the most accepted coffee products.

Coffee from Sumatra Island is very complex and elusive. The best coffee from Sumatra comes from two places: in the northern part of Sumatra Island, Aceh Province, near Lake Tawar, and the more southern Lintong Province, around the mountains beside Lake Toba.

Due to many small tenant producers and their unique semi-washed processing method and iron-deficient soil, coffee beans from this region will have a special blue color in the fresh green bean stage.

The commonly seen FrontStreet Coffee Mandheling is processed under the semi-wet semi-dry pulped washing method. Coffee farmers use machines to remove the skin and pulp of red cherries, while the coffee beans still have much mucilage. They are then stored in fermentation tanks for about a day (24 hours) of stirred fermentation. When fermentation is complete, the attached mucilage can be easily washed away with water. Then, after sun-drying to about 30% to 35% moisture content, the coffee bean husk is removed, and it can be taken to market for sale. Removing the coffee bean husk in this semi-wet semi-dry state reveals a unique deep blue color in the beans themselves. This processing method reduces acidity and increases the coffee's body, creating this characteristic Indonesian-style coffee.

This batch of FrontStreet Coffee's Indonesian Sumatra Aceh Gayo Region Yellow Honey coffee was custom-ordered and processed. It is mainly grown in the fertile highlands of Aceh Province and planted by different small coffee farmers. The harvested coffee cherries are collectively sent to nearby green bean processing facilities. This micro-batch was processed according to special customer requirements after orders were placed. In the Indonesian coffee world, this is a very special green bean processing method, completely different from traditional semi-wet semi-dry methods. Hearing about it is not as good as trying it - special and rare.

Whether for personal enjoyment or as a gift, it's very suitable. We recommend coffee enthusiasts interested in Indonesian coffee to give it a try.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473