Strawberry Crush — Co-fermented
Candy Bloom
Strawberry JamCotton CandyRose
- Origin
- Gayo, Sumatra
- Altitude
- 1200–1350 m
- Process
- Co-fermented
In the cup
- Very sweet
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Strawberry Crush — Co-fermented
Candy Bloom
Strawberry JamCotton CandyRose
- Origin
- Gayo, Sumatra
- Altitude
- 1200–1350 m
- Process
- Co-fermented
In the cup
- Very sweet
Also available on
Coffee profile
- Origin
- Gayo, Aceh, Sumatra, Indonesia
- Altitude
- 1200–1350 m
- Variety
- Ateng Super, Bourbon, Tim-Tim
- Process
- Co-fermented
- Composition
- Single origin
- Roast
- Filter
In the cup
How to brew
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.
Tetsu Kasuya's Hario V60 recipe, World Brewers Cup 2016 (champion)
Hario V60 · 20 g · 300 g · 92°C · coarse (Comandante C40 MK4 28) · 1:15 · 3:30
- Sweetness
- Brightness
- 0:00Pour 50 g of water.
- 0:45Pour to 120 g.
- 1:30Pour to 180 g.
- 2:10Pour to 240 g.
- 2:40Pour to 300 g.
- 3:30Remove the dripper.
Tips
- The 4:6 method: the first 40% of the water (two pours) sets sweetness and acidity, the last 60% (three pours) sets strength.
Recipe by Tetsu Kasuya , World Brewers Cup 2016
V60 — Rende Nao Yellow Caturra
15 g · 255 g · 91°C · medium · 1:17 · 3:00–3:15
- Clarity
- Sweetness
- 0:00Bloom with 30 g of water for 30 seconds.
- 0:30Pour to 130 g.
- 1:30Pour to 200 g.
- 2:15Pour to 255 g.
Tips
- For a cleaner, tea-like cup, keep the pour steady. If the sweetness does not come through, raise the temperature a little or grind one step finer.
More recipes for this coffee
Hario V60 · 20 g · 300 g · 92°C · coarse (Comandante C40 MK4 28) · 1:15 · 3:30
Strawberry Crush, soft, pink, and full of charm.
Strawberry Crush is a Gayo arabica coffee from Bathin Baru, Bener Meriah, processed using a strawberry co-ferment method. It sits in the sweet, aromatic, playful infused coffee territory, with notes of strawberry jam, cotton candy, and rose that give a soft yet still vivid impression.
This coffee is perfect for anyone who loves specialty coffee with a sweet, floral, approachable fruit character. It feels expressive and fun, with a sweetness that stands out while staying clean, balanced, and enjoyable to drink again and again.
The strawberry jam character comes through as the main flavour, followed by cotton candy sweetness and a floral rose touch on the finish that gives the cup a gentle lift.
Cup Notes
Strawberry Jam Cotton Candy Rose
Flavour Character
Sweet, floral, soft, and aromatic. Perfect for anyone looking for a Gayo coffee with a playful, candy-bright flavour profile, while still feeling tidy, clean, and serious in cup quality.
Coffee Details
- Origin: Bathin Baru, Bener Meriah, Gayo
- Processor: BBMC
- Variety: Ateng Super, Bourbon, Tim-Tim
- Process: Co-fermented with strawberry
- Altitude: 1,200–1,350 masl
- Ingredients: 100% Arabica Coffee
If the flavour feels too intense or fermenty, lower the temperature slightly or use a slightly coarser grind. If you want more fruit character to come through, use 92°C water and pour more slowly.
Store in a cool, dry place. For the best flavour, use within a few weeks of the roast date.