Gayo Anaerobic Honey
Rare Finds
LycheePandanBlueberryMangga Gedong
- Origin
- Gayo, Sumatra
- Altitude
- 1600–1700 m
- Process
- Honey Anaerobic
- Roast
- Medium-light
In the cup
- Very sweet
Sweetness
4/5
Acidity
4/5
Bitterness
2/5
Body
3/5
Intensity
4/5
Rp 76.500Rp 85.000
-10%
Also available on
Buy on Shopee
Buy on Tokopedia
Gayo Anaerobic Honey
Rare Finds
LycheePandanBlueberryMangga Gedong
- Origin
- Gayo, Sumatra
- Altitude
- 1600–1700 m
- Process
- Honey Anaerobic
- Roast
- Medium-light
In the cup
- Very sweet
Sweetness
4/5
Acidity
4/5
Bitterness
2/5
Body
3/5
Intensity
4/5
Rp 76.500Rp 85.000
-10%
Also available on
Coffee profile
- Origin
- Gayo, Aceh, Sumatra, Indonesia
- Altitude
- 1600–1700 m
- Variety
- Abyssinia, Bourbon, Catimor
- Process
- Honey Anaerobic
- Composition
- Single origin
- Roast
- Filter · Medium-light
In the cup
Sweetness
4/5
Acidity
4/5
Bitterness
2/5
Body
3/5
Intensity
4/5
How to brew
Brew guide · 15 g / 225 g
15 g · 225 g · 90–95°C · medium-coarse · 1:15
- Balance
Tips
- For French press, AeroPress, drip/V60 or pour-over. Adjust the ratio to taste.
V60 — Berry Pop & Mango Burst
15 g · 250 g · 90–92°C · medium · 1:16.7 · 2:45–3:10
- Brightness
- 0:00Bloom with 40 g of water for 30 seconds.
- 0:30Pour to 120 g.
- 1:15Pour to 190 g.
- 2:00Pour to 250 g.
Tips
- If it tastes too intense or fermenty, lower the temperature a little or grind slightly coarser. For more fruit, brew at 92°C and pour more slowly.
V60 — Bright Bypass
13 g · 210 g · 92–93°C · medium-fine · 1:16.2 · 2:15–2:35
- Brightness
- 0:00Bloom with 40 g of water for 40 seconds.
- 0:40Pour to 95 g.
- 1:10Pour to 145 g.
- 1:40Pour to 190 g.
- Let it drain.
- Add 20 g of hot water to the coffee, then stir gently.
Tips
- Adjust the grind to the cup and to taste.
V60 — MelonTea
15 g · 250 g · 91–93°C · medium · 1:16.7 · 2:45–3:15
- Sweetness
- 0:00Bloom with 40 g of water for 30 seconds.
- 0:30Pour to 120 g.
- 1:15Pour to 190 g.
- 2:00Pour to 250 g.
Tips
- If it feels too heavy, grind slightly coarser or lower the temperature to 91°C. For more sweetness and melon, brew at 92–93°C and keep the pour steady.
More recipes for this coffee
Enjoy the Extraordinary Gayo Anaerobic Honey Coffee from Koro Roasters. Experience the unmatched deliciousness of Gayo coffee with an intricate Anaerobic Honey process, offering an intensely sweet flavour and rich fruitiness.
Detailed Information:
Complex Process: Using an intricate Anaerobic Honey method, this coffee combines layered fermentation to produce an intensely sweet flavour and rich fruitiness.
Exclusive Flavour: A unique offering with a mouth-watering flavour, making it part of Koro Roasters' "Rare Finds" collection.
Premium Quality: This coffee is carefully hand-picked from the Gayo highlands, processed with special techniques to ensure the highest quality.
Brewing Guide:
Ideal for medium-to-coarse grind methods such as French Press, Aeropress, drip/V60, or pour-over. Use a 1:15 ratio (for example, 15g of coffee to 225ml of water at 90-95°C). Adjust the ratio to your taste for the best results.
Great For:
Coffee lovers, home brewers, and those seeking a unique, sweet flavour from Indonesian coffee with a premium touch.
Koro Roasters' Commitment:
We are committed to quality and freshness. This Gayo Anaerobic Honey coffee is ethically sourced, supports local Indonesian farmers, and is roasted with care to ensure you get the best possible coffee experience.
Available in Various Sizes:
Choose the size that suits your needs, from a sample size to try for the first time, to a larger bag for regular enjoyment.
Order now to enjoy the deliciousness of Gayo Anaerobic Honey coffee at home! Enjoy a blend of intensely sweet and rich fruit flavours in every brew.
Certification:
P-IRT: 5085104010111-29
Halal: ID51110019711710924
Detailed Information:
- Origin: Bener Meriah, Gayo, Indonesia
- Process: Anaerobic Honey
- Variety: Abyssinia, Bourbon, Catimor
- Altitude: 1600-1700 MASL
- Roast Profile: Medium
- Flavour Profile: Intensely Sweet, Rich Fruitiness
- Tasting Notes: Lychee, Pandan, Blueberry, Gedong Mango
Complex Process: Using an intricate Anaerobic Honey method, this coffee combines layered fermentation to produce an intensely sweet flavour and rich fruitiness.
Exclusive Flavour: A unique offering with a mouth-watering flavour, making it part of Koro Roasters' "Rare Finds" collection.
Premium Quality: This coffee is carefully hand-picked from the Gayo highlands, processed with special techniques to ensure the highest quality.
Brewing Guide:
Ideal for medium-to-coarse grind methods such as French Press, Aeropress, drip/V60, or pour-over. Use a 1:15 ratio (for example, 15g of coffee to 225ml of water at 90-95°C). Adjust the ratio to your taste for the best results.
Great For:
Coffee lovers, home brewers, and those seeking a unique, sweet flavour from Indonesian coffee with a premium touch.
Koro Roasters' Commitment:
We are committed to quality and freshness. This Gayo Anaerobic Honey coffee is ethically sourced, supports local Indonesian farmers, and is roasted with care to ensure you get the best possible coffee experience.
Available in Various Sizes:
Choose the size that suits your needs, from a sample size to try for the first time, to a larger bag for regular enjoyment.
Order now to enjoy the deliciousness of Gayo Anaerobic Honey coffee at home! Enjoy a blend of intensely sweet and rich fruit flavours in every brew.
Certification:
P-IRT: 5085104010111-29
Halal: ID51110019711710924