Gayo Anaerobic Honey Sweet Coffee
Summary
Single-origin coffee from the Gayo highlands in Bener Meriah, Indonesia. Processed using the anaerobic honey method, this medium roast features Abyssinia, Bourbon, and Catimor varieties. Intensely sweet with rich fruitiness, offering tasting notes of lychee, pandan, blueberry, and gedong mango. Grown at an altitude of 1600-1700 masl.
V60
Ratio 1:15- Coffee in
- 15 g
- Water
- 225 g
- Temperature
- 90°C
Grind: medium-to-coarse
Pour over
Ratio 1:15- Coffee in
- 15 g
- Water
- 225 g
- Temperature
- 90°C
Grind: medium-to-coarse
AeroPress
Ratio 1:15- Coffee in
- 15 g
- Water
- 225 g
- Temperature
- 90°C
Grind: medium-to-coarse
French press
Ratio 1:15- Coffee in
- 15 g
- Water
- 225 g
- Temperature
- 90°C
Grind: medium-to-coarse
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Filter
- Decaffeinated
- No
- Altitude
- 1600 - 1700 m.a.s.l
- Variety
- Abyssinia, Bourbon, Catimor
- Notes
- Lychee, Mango, Pandan, Blueberry
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The roaster
Koro Roasters is a specialty coffee roaster based in Indonesia, run by someone who traded tech for working directly with farmers. They offer single-origin bean…
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