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homeroasterscafés cafesoy | café especialidad | tienda café onlinesumatra aceh gayo 200 gr. – café de especialidad
sumatra aceh gayo 200 gr. – café de especialidad, indonesia + sumatra coffee from cafés cafesoy | café especialidad | tienda café online

indonesia + sumatra coffee

Sumatra Aceh Gayo 200 Gr. – Café de especialidad

by cafés cafesoy | café especialidad | tienda café online · alaquàs, spain

you'll taste milk chocolate before dark chocolate. this is sumatra aceh gayo 200 gr. – café de especialidad, a natural indonesia + sumatra from cafés cafesoy | café especialidad | tienda café online.

milk chocolatedark chocolate
€8.6buy from cafés cafesoy | café especialidad | tienda café online

the bean

origin
indonesia + sumatra
region
sumatra
process
natural
varietal
caturra, bourbon
status
in stock
this is a specialty-grade natural processed coffee from the aceh gayo region of sumatra, indonesia, grown with caturra and bourbon varietals. the natural process, where the cherry dries around the bean, contributes to a full body and concentrated sweetness. the tasting notes land on milk chocolate and dark chocolate, making it a low-acid, dessert-leaning cup. it suits brewing methods that highlight body and sweetness, such as french press or moka pot. if you prefer brighter clarity, a pour-over with a coarser grind can still work well while preserving those chocolate characteristics.

common questions

What does Sumatra Aceh Gayo 200 Gr. – Café de especialidad taste like?

this coffee tastes of milk chocolate and dark chocolate, with the natural process adding body and sweetness to the cup. expect a rich, chocolate-forward profile rather than bright or fruity acidity.

How is Sumatra Aceh Gayo 200 Gr. – Café de especialidad grown and processed?

it is grown in the aceh gayo region of sumatra, indonesia, using caturra and bourbon varietals. the beans are processed naturally, meaning the coffee cherry dries whole around the seed before milling.

How should I brew Sumatra Aceh Gayo 200 Gr. – Café de especialidad?

brewing methods that emphasize body, such as french press or moka pot, suit the natural process and chocolate profile of this coffee well. a coarser grind and slightly lower water temperature can help avoid bitterness in the darker chocolate notes.

about cafés cafesoy | café especialidad | tienda café online

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alaquàs, spain

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