What kind of coffee beans should be used for hand-brewing coffee? recommended for hand-brewing coffee beans-- Aceh plus juveniles in Sumatra, Indonesia

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What kind of coffee beans should be used to make coffee by hand?

Product: a single micro-batch of yellow honey from the young district of Aceh province, Sumatra, Indonesia

(Indonesia Sumatra Gayo Yellow Honey) (medium Bake # 3)

Flavor description: tropical fruit notes, spices, rye, melon, rich cream,

Brown sugar tail rhyme, black tea, round taste, long finish, rich and full-bodied flavor

Country of origin: Indonesia (Indonesia)

Producing area: Gayo area of Aceh province

Variety: Arabica (Arabica) coffee variety

Birth: local coffee farmers plant and harvest and hand it over to the raw bean processing plant

Haiba: an average of 1500 meters

Soil: highly fertile black volcanic soil

Treatment method: yellow honey treatment

Grade: Nipple A

Harvest period: April-June, November-January of the following year

Suggestion of hand punching parameters: recommended filter cup KONO, grinding degree small Fuji 3.5scale, water temperature 86murm 88, powder water ratio 1Grout 15g 15g powder 225g water, total cooking time 2 minutes.

Introduction:

Indonesian coffee is very diverse in quality, and most of them use the island's origin as its market name:

Such as Sumatra (Sumatra), Sulawesi (Sulawesi), Jawa (Java) or Timur (Timor).

The advantage of Indonesian coffee is that most coffee is characterized by strong, introverted flavor and lively moderate acidity.

Chinese people have a good opinion of Indonesian Mandheling coffee, and it is one of the coffee products with the highest acceptance.

Coffee in Sumatra is very complex and elusive. The best coffee in Sumatra

From two places: Acheh province, north of Sumatra, near Lake Tawar

The region and the southern province of Lindong (Lintong) surround the mountains on the shores of Lake Toba Lake.

Because many sharecropper producers and use their unique semi-washing treatment and soil

Lack of iron, so in the stage of fresh raw beans, coffee beans in this area will carry a kind of

Special blue.

Our common mantenin is used in coffee farming under semi-wet and semi-dry peeling and wet washing.

The machine removes the skin and pulp of the red cherry fruit, and there is still a lot of slime on the coffee beans, and then

It is stored in a fermentation tank for about a day (24 hours). When the fermentation is completed, it is attached

The mucus washes away easily with water. Then when the sun-drying reaches about 30% to 35% water content, remove

Coffee bean shell can be sold on the market. Remove coffee beans in this semi-wet and semi-dry state

The bean itself shows a unique dark blue color, which reduces the acidity.

Increased the alcohol thickness of coffee (body), the achievement of this unique Indonesian coffee.

This batch of booking treatment of yellow honey in Aceh province of Sumatra is mainly grown in

The moist land on the plateau of Aceh Province, which is planted by different small coffee farmers, will finally be harvested.

The coffee and cherries were uniformly delivered to the nearby raw bean processing plant, together, and this microbatch placed an order.

And then produced and processed according to the special needs of customers, it is a very special raw bean in the coffee industry in Indonesia.

The treatment method is completely different from the traditional semi-wet and semi-dry. It is better to have a try than to hear a hundred things. It is particularly rare.

It is appropriate to enjoy it or give it away.