We are pleased to offer this delicious coffee from the Sumatra Island of Indonesia. This coffee contains many of the trademark Sumatran earthy, savoury, and herbaceous characteristics. Grown in their uncommon climate and processed in their unique wet-hulling style, this offers a well-balanced and sweet medium bodied cup.
This is not the best looking green bean. It varied from a size 15-17 and have a deep green colour, and low density. The roasting process therefore starts slowly to ensure an even roast to dry all of the beans. After the beans change colour into a golden brown, the fun begins with an aggressive application of heat to caramelize the sugars and bring out that molasses tones. To finish, we tame the roast with low the heat to create the beautiful brown, toasted, finished product.
The Sumatra Gayo offers a delicious medium roast cup. The first thing that you will notice about this cup is the nice balance and body. It starts sweet, has a buttery texture, and finishes with a smokey flavour. This is a great cup for your morning routine or as a boost in the middle of your afternoon.
These are the basic brewing parameters that we use to make your cup at Matter of Taste and a great general guideline for your at-home set-up. However, many factors affect how coffee will taste, from the age of the beans to the chemistry of the water that you use, brewing coffee can be a tricky task! We recommend that you experiment a bit with these guidelines and find what produces the best cup for you. Part of the fun of coffee is that the end result is completely customizable; you can make it however you like.
|Brewing Method||Coffee to Water Ratio||Coffee Dose||Water||Grind*based on EK43||Time||Temperature|
|Drip||1:26||84-91g||2.2 liters||7, moderately coarse||Depends on your machine||195-205°F(90.5-96°C)|
|French Press (2 Cup)||1:17||18-20g||300-350g||11, very coarse||3:00-4:00||195-205°F(90.5-96°C)|
|Pour Over||1:14||25-27g||350-400g||8-8.5, coarse||2:30-3:30||195-205°F(90.5-96°C)|
|Siphon||1:14||25-27g||350-400g||7, moderately coarse||1:45-2:20||195-205°F(90.5-96°C)|
|Chemex||1:15||45-50g||700-750g||8-8.5, moderately coarse||5:00-6:00||195-205°F(90.5-96°C)|
|Espresso||Varies greatly||6.5-20g||21-42g||1-2, very fine||20-35 seconds||185-204°F(85-96°C)|
Our Green bean source:
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