Co-op: Asosiasi Kopi Gayo Organic (ASKOGO) Region: Aceh Tengah and Bener Meriah Altitude: 1,000 – 1,500 meters Processing: Wet Hulled Varietal: Bourbon, Catimor, and Typica Under the dense tropical forests of Sumatra’s northern Gayo Mountains, the Koperasi Gayo Arabika Mahkota Indonesia (GARMINDO Cooperative) formerly called Koperasi Asosiasi Kopi Gayo Organic (ASKOGO Cooperative) produces one of Indonesia’s finest coffees. Learn more.
"Molasses, earthy and stone fruit acidity. Round and well balanced.A great representative of Sumatran Aceh" From Tom of Chicago, Illinois on 12/22/2017.
Coffee to Water Ratio
Using the correct amount of coffee will ensure that your coffee is brewed to strength, without over-extracting or under-extracting the coffee to compensate for an inappropriate dose. We recommend 2 grams of coffee for every fluid ounce of water used to brew. Weighing coffee is the most accurate way to measure the appropriate dose. If a scale is not available, we recommend 2 heaping tablespoons of ground coffee for every 5 ounces of water used to brew.
Producing the correct particle size in ground coffee is one of the most important steps in coffee brewing. In general, a finer grind will produce a more intense brew and a coarser grind will produce a less intense brew. At the same time, a grind that is too fine will produce an over-extracted, astringent brew, and a grind that is too coarse will produce a weak, under-extracted brew lacking flavor. In pour-over methods, grind size also affects the rate of extraction, as water will pass more slowly through a finer grind, and more quickly through a coarser grind. We strongly recommend burr grinders over blade grinders.
Water Temperature and Quality
Water temperature dramatically affects the extraction of coffee’s flavor during brewing. We recommend brewing with water at 200° Fahrenheit for best results. Using fresh, clean, chlorine-free water is essential.