Gayo Mtn Sumatra (Green)
This coffee is sourced from family-owned farms organized around an export company called CV. Gayo Mandiri Coffee, located in the Gayo highlands of the Aceh province on the island of Sumatra, Indonesia. CV. Gayo Mandiri Coffee is a family-owned export company that operates its own mill and collaborates with farmers to access the international coffee markets, ensuring greater earnings from direct trade relationships.
Received this coffee April 2024. This coffee has a SCA composite score of 85.75. The arrival cup notes are: heavy body, herbal, pine, fudgy, roasted almond, peat moss.
shipped in 16oz bags
This coffee is sourced from family-owned farms organized around an export company called CV. Gayo Mandiri Coffee, located in the Gayo highlands of the Aceh province on the island of Sumatra, Indonesia. CV. Gayo Mandiri Coffee is a family-owned export company that operates its own mill and collaborates with farmers to access the international coffee markets, ensuring greater earnings from direct trade relationships.
Received this coffee April 2024. This coffee has a SCA composite score of 85.75. The arrival cup notes are: heavy body, herbal, pine, fudgy, roasted almond, peat moss.
shipped in 16oz bags
This coffee is sourced from family-owned farms organized around an export company called CV. Gayo Mandiri Coffee, located in the Gayo highlands of the Aceh province on the island of Sumatra, Indonesia. CV. Gayo Mandiri Coffee is a family-owned export company that operates its own mill and collaborates with farmers to access the international coffee markets, ensuring greater earnings from direct trade relationships.
Received this coffee April 2024. This coffee has a SCA composite score of 85.75. The arrival cup notes are: heavy body, herbal, pine, fudgy, roasted almond, peat moss.
shipped in 16oz bags
As a medium roast, this coffee produces a wonderful combination of fruit & herb notes, great sweetness and body. Because it’s density is less than most, you must manage your application of heat well. When roasting, we suggest using roughly 50% less energy as you approach 1st crack. Our goal is to be through dry end by 6:30, 1st crack beginning by 11:30 and drop out of the roaster by 14:30. We’re looking for consistent surface color, minimal wrinkles and 1st cracking diminishing at drop. The cooling time on our roaster is about 2:30 minutes.
As a medium dark roast, this coffee's herb notes are minimized and its cedar & cocoa notes shine. When roasting, we tend to follow similar strategies as mentioned above, but leave the fuel on as first crack diminishes in order to move this coffee towards 2nd crack. We drop this coffee 5 degrees before 2nd crack begins. We tend to drop this coffee out by 15:15.
Batch #2164 is a Medium Dark roast. Batch #2178 is a Medium Roast
The 3 lines represented for each profile are: Bean Temp (the line with the dots), Fuel Change (the lines at the bottom, and ROR (rate of rise = the increase or decrease of the bean surface temp)