Gayo Reserve
№ 1 Signature Journeys
Buah TropisSirup BerryCacao NibsRosela
- Asal
- Gayo, Sumatra
- Ketinggian
- 1400–1600 m
- Proses
- Wine
- Sangrai
- Medium
Di cangkir
- Funky
- Mild sweetness
- Chocolate & nuts
Tersedia juga di
Beli di Shopee
Beli di Tokopedia
Gayo Reserve
№ 1 Signature Journeys
Buah TropisSirup BerryCacao NibsRosela
- Asal
- Gayo, Sumatra
- Ketinggian
- 1400–1600 m
- Proses
- Wine
- Sangrai
- Medium
Di cangkir
- Funky
- Mild sweetness
- Chocolate & nuts
Tersedia juga di
Profil kopi
- Asal
- Gayo, Aceh, Sumatra, Indonesia
- Ketinggian
- 1400–1600 m
- Varietas
- Ateng Super
- Proses
- Wine
- Komposisi
- Single origin
- Sangrai
- Filter · Medium
Di cangkir
Cara seduh
V60 — Berry Pop & Mango Burst
15 g · 250 g · 90–92°C · sedang · 1:16,7 · 2:45–3:10
- Cerah
- 0:00Bloom dengan 40 g air selama 30 detik.
- 0:30Tuang sampai 120 g.
- 1:15Tuang sampai 190 g.
- 2:00Tuang sampai 250 g.
Tips
- Kalau rasa terlalu intens atau fermenty, turunkan suhu sedikit atau gunakan grind sedikit lebih kasar. Kalau ingin karakter buah lebih keluar, gunakan suhu 92°C dan pour lebih pelan.
V60 — Bright Bypass
13 g · 210 g · 92–93°C · sedang-halus · 1:16,2 · 2:15–2:35
- Cerah
- 0:00Bloom dengan 40 g air selama 40 detik.
- 0:40Tuang sampai 95 g.
- 1:10Tuang sampai 145 g.
- 1:40Tuang sampai 190 g.
- Biarkan menetes habis.
- Tambahkan 20 g air panas ke hasil seduhan, lalu aduk perlahan.
Tips
- Sesuaikan gilingan dengan hasil seduhan dan selera.
V60 — Gesha Daza Huila
15 g · 250 g · 92°C · sedang · 1:16,7 · 2:40–3:00
- Seimbang
- 0:00Bloom dengan 30 g air selama 30 detik.
- 0:30Tuang sampai 120 g.
- 1:10Tuang sampai 185 g.
- 1:50Tuang sampai 250 g.
Resep lain untuk kopi ini
Gayo Reserve | Tropical fruit, Berry sirup, Cacao Nibs, Rosella
Coffee #1 in our Signature Journeys series.
𝗙𝗹𝗮𝘃𝗼𝗿 𝗣𝗿𝗼𝗳𝗶𝗹𝗲 (𝐥𝐞𝐠𝐞𝐧𝐝 𝐚𝐭 𝐭𝐡𝐞 𝐛𝐨𝐭𝐭𝐨𝐦):
• Acidity: 4/5
• Body: 4/5
• Roast: Medium
• Character: Adventurous
𝗦𝘁𝗼𝗿𝘆 𝐨𝐟 𝐭𝐡𝐢𝐬 𝐜𝐨𝐟𝐟𝐞𝐞:
Embark on a Signature Journey to the heart of Sumatra with Gayo Reserve, a testament to the rich heritage of the Aceh Highlands.
Crafted with unwavering dedication, Gayo Reserve showcases the mastery of local farmers. Only the finest red coffee cherries, grown at altitudes above 1500 meters, are selected and washed. The cherries then undergo a meticulous anaerobic fermentation process for 25-40 days in vacuum containers, followed by a slow sun-drying period of 3-5 weeks. This unique wine processing method allows the cherries to fully merge with the beans, developing exceptional flavors.
In the cup, Gayo Reserve delights with a harmonious blend of tropical fruit, berry syrup, and cacao nibs, complemented by a subtle hint of rosella. A testament to the artistry of the Gayo processing technique.
𝐅𝐚𝐜𝐭𝐬:
Origin: Takengon, Gayo, Aceh
Altitude: 1400-1600 masl
Variety: Ateng Super
Process: Wine
Roast profile: Filter
𝗙𝗹𝗮𝘃𝗼𝗿 𝗣𝗿𝗼𝗳𝗶𝗹𝗲 𝗟𝗲𝗴𝗲𝗻𝗱:
Acidity:
1 = Smooth, barely noticeable
3 = Balanced, pleasant brightness
5 = Vibrant, zesty
Body:
1 = Tea-like, delicate
3 = Balanced, silky
5 = Rich, syrupy
Roast:
Light = Bright, tea-like, highlights origin flavors
Medium = Balanced, caramel sweetness, versatile
Dark = Bold, less acidity, chocolate notes
Character:
Classic = Familiar flavors, great for everyday drinking
Balanced = Harmonious blend of flavors
Adventurous = Unique, exotic flavor profiles
Our specialty coffees are roasted to bring out the best in each bean. Don't hesitate to ask us for brewing tips to get the most out of your coffee!
Not sure which coffee to choose? Our coffee experts are always just a chat away, ready to help you out!
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