indonesia + sumatra coffee
中深焙｜蘇門答臘 曼特寧 亞齊 迦幼山脈 18目 半水洗 Indonesia Sumatra Mandheling
by gazecafe · taipei, taiwan
you'll taste caramel before cocoa. this is 中深焙｜蘇門答臘 曼特寧 亞齊 迦幼山脈 18目 半水洗 indonesia sumatra mandheling, a washed indonesia + sumatra from gazecafe.
caramelcocoacedar
NT$4.5buy from gazecafe
the bean
- origin
- indonesia + sumatra
- region
- sumatra
- process
- washed
- roast
- dark
- status
- in stock
this is a medium-dark roasted sumatran mandheling from the gayo highlands of aceh province, screened to 18 mesh for size consistency and processed using the semi-washed method. semi-washing, common in sumatra, removes the skin before drying with some mucilage intact, which contributes to the coffee's full body and earthy depth. the cup lands on caramel sweetness, cocoa bitterness, and a dry cedar finish. at this roast level it suits brewing methods that highlight body, french press and moka pot work well, keeping the texture dense and the bittersweet character in focus. grind coarser for french press to avoid over-extraction.
common questions
What does 中深焙｜蘇門答臘 曼特寧 亞齊 迦幼山脈 18目 半水洗 Indonesia Sumatra Mandheling taste like?
expect caramel sweetness alongside cocoa bitterness and a dry cedar finish. the semi-washed process and dark roast give it a full, heavy body with low brightness.
How is 中深焙｜蘇門答臘 曼特寧 亞齊 迦幼山脈 18目 半水洗 Indonesia Sumatra Mandheling grown and processed?
it is grown in the gayo highlands of aceh, sumatra, and processed semi-washed, meaning the cherry skin is removed but some mucilage remains on the bean during drying. beans are screen-sorted to 18 mesh, selecting for even size before roasting.
How should I brew 中深焙｜蘇門答臘 曼特寧 亞齊 迦幼山脈 18目 半水洗 Indonesia Sumatra Mandheling?
french press and moka pot suit this dark roast well, preserving its dense body and bittersweet caramel and cocoa character. if using french press, grind coarser and keep steep time around four minutes to avoid excessive bitterness.
about gazecafe
the flat white here pulls shots that actually have character. not the kind of coffee you find at chain spots scattered throughout taipei. you're in wanhua district, where guangzhou street runs through neighborhoods that feel more lived-in than polished. gazelatte draws people who care about what's in their cup, and they keep coming back for reasons that go deeper than convenience. the beans get attention here. real attention. not the kind of place that throws around fancy origin names they can't back up, but somewhere that knows what good coffee should taste like. the space fills with people who understand the difference between decent coffee and coffee worth making a trip for. order the americano if you want to taste what they're actually doing with their roast.
all coffee from gazecafetaipei, taiwan
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