Blackpine — Sumatra Gayo
$23.00
Wet-hulled Gayo highland coffee, roasted dark but stopped short of the oils. Cedar, dried fig, and baking spice, with the earthy heaviness Sumatra is known for kept in check.
Wet-hulling is what makes Sumatran coffee taste like Sumatran coffee: low acidity, syrupy body, a savoury edge. Roasted too far it becomes ash. We stop it just before the second crack settles, which keeps the fig sweetness in the cup.
It is the best French press coffee in the range by a distance, and the only one we would put in a moka pot without an argument.
Origin
| Origin | Indonesia (Aceh, Gayo Highlands) |
|---|---|
| Process | Wet-hulled (giling basah) |
| Altitude | 1,300–1,600 m |
| Roast level | Dark |
| Tasting notes | Cedar, Dried fig, Baking spice |
How we brew it
| Ratio | 1:15 (67 g/L) |
|---|---|
| Grind | Coarse |
| Water temperature | 93 °C (199 °F) |
| Time | 4:00 immersion |
Specifications
| Net weight | 250 g (8.8 oz) |
|---|---|
| Roast level | Dark |
| Process | Wet-hulled (giling basah) |
| Certification | None — not certified organic |
| Best within | 4 weeks of the printed roast date |
What we can prove
- Traditional wet-hulled (giling basah) processing
- Stopped before second crack settles — no oil on the bean surface
- 250 g bag with the roast date printed on it
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