Aceh Gayo is one of the premium coffee products from Sumatra. Named after the place where it is cultivated, Aceh gayo is famous, especially in the US and Europe. The coffeeland Indonesia noted it could be because the coffee characteristic is light with hints of spices. It said that the coffee in this region is processed using two methods and one of it is wet hulled.

This type of coffee is sold anywhere at the coffee shop. Perhaps, the light mouthfeel and the pleasant aftertaste are what compelled the baristas to pick this variety.

Recently I finished my Toraja Arabica and decided to try something new while also ordering Toraja Arabica again. In a review Toraja Arabica- The Queen of Coffee : Clean Smooth With Hints of Caramel, I mentioned that I was in love. But again, That does not mean I will quit exploring the taste of coffee from different regions in Indonesia and the world.

So, at the store, I spotted some options. There were Toraja Arabica, Kintamani Bali and Aceh Gayo. However, since I also mentioned that I am not too fond of citrus coffee, I decided to try Aceh Gayo. Next time, I will do a review of Kintamani Bali.

Unlike the previous coffee, this time I choose a brand called Indoculinaire. It's a national brand as it name suggest, sells Indonesian products from snacks to coffee. There were other brands too but I was curious of this brand quality. So I decided to try it. Though JJ Royal has always been the brand I choose, why not experiment a bit with new brand. However, Excelso is the brand that I avoid because after cupping some of their coffee, I wasn't too fond of it.

The packaging is standardized coffee packaging. It has a zipper and round ventilator that you can smell the coffee. Unlike JJ royal, once you pull the tab open, you can secure the coffee neatly. Whereas with JJ royal, you will have to cut the packaging and store the coffee in a jar. In the front packaging section, it says a bit of information about the coffee. When I bought store coffee, I normally check the roast level and the acidity level. The rest is a complimentary information especially about the taste. Since sometimes, oddly, what I tasted is different from the description.

The Ground

As the packaging mentioned, this coffee is a medium roast. The coffee ground is also medium to fine level —a perfect ground for the pour-over method. I could still see some of the beans skin in this ground.

Recently, I couldn't find a small coffee filter. So, I bought the huge one and apparently it's too big for my v60.

In this supermarket, there are also packaged beans in Arabica and robusta variety. But since I don't have a grinder yet, I can try these yet.

Coffee Station

I have mentioned several times by now that I really wanted to have a small spot dedicated for all of my coffee tools and supplies.

But for now that's my small corner. I have v60, kettle, cubs, some jars and boxes. Behind those there's also French press that I recently got. So hopefully soon, I can saved up some money to get coffee maker.

You can also spot sugar sticks. I don't normally use that sugar but instead, I use stevia.

Cupping

For cupping my preferred method is pour-over using v60 because I think that method is able to extract more taste from the coffee than French Press.

In this cupping, I am going to use 14 gr of coffee with 200ml of water. Sometimes I use less but because it was my first time, I normally have more so I could use it for two cups.

As usual, heat up the water. Then, wet the coffee filter. Put the coffee inside the coffee filter.

Make a little crater in the middle. Pour the water enough to wet the coffee.

Then after this process, add more water and stir it with wooden spoon slowly.

This process is really teaching me about patience. I really hate anything that's slow but pour over is really making me sit and be mindful about it. Because I don't want to do extra cleaning. In the past, I often pour things too fast that caused the coffee splattered everywhere.

Then voila!

The color is less darker than Toraja Arabica. It also lighter than Toraja Arabica. So as the description mentioned, it has light body. When I look at the water texture, it definitely looks crispy.

Tasting

When it comes to taste, it has light mouthfeel, a bit nutty, with hints of caramel and sort of green apple aftertaste. It was really light and I really love the smell. Unfortunately, when it comes to taste, I prefer Toraja Arabica but when it comes to smell, I prefer Aceh Gayo.

Yogurt Coffee

Now, other than dark coffee. I am showing you a recipe that I learned recently, a yogurt coffee. You might think this looks like a dalgona but it isn't. This one is a yogurt coffee.

Today was the first time I tried this coffee and I really love it. This coffee is refreshing and perfect for a hot sunny day.

For this coffee you will need a strong espresso. I made my espresso with french press. 30 gr water with 1:3 water ratio.

After that you would need a yogurt. Preferably plain or vanilla but since I only have strawberry, I was using strawberry yogurt.

The most challenging part of making this coffee is trying to blend the coffee with yogurt. In this recipe, I messed up the glass. I should have used smaller and narrower glass so the composition is well-seen. But anyhow, I chose a huge bowl-like glass that makes the yogurt succumb into oblivion.

After putting the yogurt, put the espresso, then the ice cube and then milk.

This coffee tastes godly. The yogurt blends well with the espresso. Even after drinking this coffee, you won't feel thirsty. Instead you will crave for more cup of that.

Have you ever made yogurt coffee?