Espresso
How to dial in- Dose
- 18g
- In the cup
- 38 to 40g
- Time
- 26 to 30 sec
- Water temp
- 94°C
- Grind
- Fine
- Ratio
- About 1:2.2
The story behind the cup
The coffee
Expect a full‑bodied cup with plush texture and mellow sweetness. Think dark chocolate, cedar, warm spice and a hint of herbal earthiness, with low acidity and a long, smooth finish. It’s ideal when you want something comforting and substantial rather than bright or citrusy — perfect for cooler mornings, milk drinks, or any time you crave a coffee with real weight.
The producer and region
The Gayo Highlands sit in central Aceh, surrounded by the Bukit Barisan mountain range. It’s an isolated, high‑elevation area with rich volcanic soils and dense forest, where coffee has been grown for generations. Local guidance notes the region’s mountainous terrain and its separation from coastal plains by the surrounding range.
Coffee here is primarily an Arabica smallholder crop. Farmers work alongside local cooperatives and producers who uphold the traditions of the region, bringing attention to quality, community, and the unique identity of Gayo coffee.
Why wet‑hulled?
Wet hulling, or Giling Basah, is the distinctive Indonesian method that shapes this coffee’s signature profile. It involves pulping, short fermentation, washing, then drying to a higher moisture before hulling — earlier than in washed or natural methods. The beans are hulled while still semi‑dry, then finished to stable moisture.
The result is a cup with:
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Heavier mouthfeel and syrupy body
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Lower, softer acidity
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Earthy, savoury complexity with subtle spice and herbal notes
It’s a labour‑intensive process and one tied to Indonesia’s climate and history, but it creates a coffee experience like no other.
