How about Indonesian coffee? Gayo Huangmi in Aceh Province of Indonesia introduces how to make Indonesian coffee.

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Indonesian coffee is diverse in quality, most of which are named after the island's origin or market: Sumatra, Sulawesi, Java or Timur. The advantage of Indonesian coffee is that most coffees are characterized by strong, restrained flavors and lively moderate acidity. Mandheling coffee is rated well by many people and is one of the most accepted coffee products.

Sumatra coffee is very complex and elusive. The best coffee in Sumatra comes from two places: Acheh province in the north of Sumatra, near Lake Tawar, and Lintong province in the south, in the mountains surrounding Toba Lake. Due to the large number of smallholder producers and their unique semi-washing methods and the iron deficiency of the soil, coffee beans in this area will have a distinctive blue color at the fresh green stage.

The common mantelin is treated with semi-wet and semi-dry peeling water washing method. Coffee farm machines remove the skin and pulp of red cherry fruit. Coffee beans still have a lot of mucus on them. Then they are stored in fermentation tank for about one day (24 hours). When fermentation is completed, the mucus is easily washed away with water. Then sun drying to about 30% to 35% moisture content, remove the shell of coffee beans, you can get to the market. This semi-wet, semi-dry condition removes the outer shell of the coffee beans, which reveal a distinctive dark blue color. This treatment reduces the acidity and increases the body of the coffee, resulting in this characteristic Indonesian coffee.

Gayo district of Aceh province, Sumatra yellow honey is mainly grown on the humid soil of Aceh plateau, and is cultivated by different small coffee farmers. Finally, the harvested coffee cherries are sent to the nearby green bean processing plant, which is concentrated together and processed in a completely different way from the traditional semi-wet and semi-dry processing method.

Front Street Hand Brewed Coffee Suggested Parameters:

KONO 88℃ small Fuji grinding 4 powder water ratio 1:14 total brewing time about 1 30"