IN THE CUP
If you are an adventurous coffee drinker, this is the perfect one for you. It has a syrupy mouthfeel when it’s warm. As it cools down, you can expect to taste passionfruit and honeydew. With an apple candy like sweetness, this coffee really stands out in a crowd.
STORY BEHIND THE CUP
This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region. The mill serves several small coffee producers within the Pantan Musara villages; several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Coffee is delivered to the mill by producers in the area, and only fresh red cherries will be purchased. Naturals are spread into a drying house or on raised tables to dry.
BREW GUIDE
Hario V60 2 Cup
Dose: 16g coffee | 240g Water at 90°C
Step 1 (0 minute)
Start your timer before pre-wetting your ground coffee. Pre-wet (Bloom) with 25g of hot water and wait for 45 seconds.
Step 2 (45 seconds)
Gently pour 100g of hot water in a circular motion. Let the coffee steep for 60 seconds.
Step 3 (1 minute 45 seconds)
Pour to 225g at 1 minute 45 seconds, then swirl once the pour is done. Enjoy your brew!
