How is Indonesian Coffee? Introduction to Gayo Honey from Aceh Province, Indonesia - How to Brew Indonesian Coffee

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Overview of Indonesian Coffee

Indonesian coffee quality is highly diverse, with most varieties marketed by their island of origin: such as Sumatra, Sulawesi, Java, or Timur. The advantage of Indonesian coffee is that most varieties feature rich, reserved flavors and lively moderate acidity. Many people speak highly of Indonesian Mandheling coffee, making it one of the most widely accepted coffee products.

The Complex Nature of Sumatran Coffee

Coffee from Sumatra Island is exceptionally complex and elusive. The finest coffees from Sumatra come from two regions: in northern Sumatra, the Aceh province near Lake Tawar, and in the more southern Lintong province, in the mountainous area surrounding Lake Toba. Due to the many small tenant farmers and their unique semi-washed processing methods combined with iron-deficient soil, coffee beans from this region display a distinctive blue color in their fresh green bean stage.

Wet-Hulled Processing Method

Common Mandheling coffee undergoes wet-hulled processing. Coffee farmers use machines to remove the skin and pulp from red cherry fruits, leaving the beans with significant mucilage. These are then placed in fermentation tanks and stirred for approximately one day (24 hours). When fermentation is complete, the attached mucilage can be easily washed away with water. The beans are then sun-dried to reach about 30% to 35% moisture content before the outer husk is removed for market sale. Removing the coffee bean husk in this semi-wet state reveals a unique deep blue color in the beans themselves. This processing method reduces acidity and enhances the coffee's body, creating this distinctive Indonesian-style coffee.

Aceh Gayo Honey Process

The Yellow Honey coffee from Sumatra's Aceh province Gayo region grows mainly in the highland moist soils of Aceh province and is cultivated by different small coffee farmers. The harvested coffee cherries are collectively sent to nearby green bean processing facilities, where they undergo processing using methods completely different from traditional semi-wet processing.

Brewing Recommendations

FrontStreet Coffee's pour-over brewing recommendations:

KONO 88°C, Small Fuji grinder setting 4, powder-to-water ratio 1:14, total brewing time approximately 1'30"

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473