sumatra coffee
ASMAN GAYO
by the barn ku'damm · berlin, germany
expect tropical fruit. this is asman gayo, a natural sumatra from the barn ku'damm.
the bean
- origin
- sumatra
- region
- gayo
- process
- natural
- status
- in stock
common questions
What does ASMAN GAYO taste like?
asman gayo leads with tropical fruit character, a result of the natural process where the coffee cherry dries intact around the bean. expect a fruit-forward, full-bodied cup with the low acidity typical of sumatran coffees.
How is ASMAN GAYO grown and processed?
it is grown in the gayo region of sumatra and processed using the natural method, meaning the whole cherry is dried before the bean is extracted, which concentrates fruit sugars and flavour into the final cup.
How should I brew ASMAN GAYO?
brewing methods that highlight body and sweetness, such as french press or a slow-pour filter, suit this coffee well. keep water temperature around 90 to 93 degrees celsius and use a coarse to medium grind to balance its dense, low-acid profile.
about the barn ku'damm
the barn on ku'damm sits in one of berlin's most commercially saturated stretches, which makes what they're doing here genuinely interesting. kurfürstendamm 21 is surrounded by the kind of retail density that usually crowds out anything requiring patience or attention, but this place operates on its own terms. the barn has been roasting its own beans since before berlin specialty coffee became a thing people wrote about, and that history shows in how the coffee lands. not flashy. just precise. if you're passing through the western city center and assume the good stuff only lives in mitte or prenzlauer berg, this is the stop that corrects that. a flat white here on a weekday morning, before the boulevard fills up, is a solid reason to get off the u-bahn one stop early.
all coffee from the barn ku'dammberlin, germany
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