Ribang Gayo, SUMATRA NATURAL

Ribang Gayo, SUMATRA NATURAL

Ribang Gayo, SUMATRA NATURAL

$20.00 was

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TASTE PROFILE:

Melon, mango & lime

VARIETY:

Abyssinia/Ateng

PROCESS:

Natural

ORIGIN:

Aceh Tengah

PRODUCER:

Musara Cooperative

ALTITUDE:

1500-1700m

ONE MORE THING:

Both washed & natural processing are pretty rare in Indonesia; the ‘wet-hulled’ process is the regions’ standard signature. So we jumped at this new fully natural offering from Asman Arianto Ribang, founder of the Gayo Musara Cooperative. Along with it being a fresh take on Sumatran coffee, this is quality through & through; Asman is big on rigorous training, meticulous cherry selection, plus pays coop members higher prices for cherry & delivers end of season profit sharing. Little wonder coop members have doubled production yields in just 5 seasons.

We’re loving this as an espresso, but if it floats your boat as filter, great!

For the espresso dial inners out there (Luv yas!) 

DOSE: 20g
YIELD: 50g
TIME: 22 seconds

 

N.B. Our espresso recipes are created on commercial equipment with 20g baskets. If you’re using a smaller or larger basket at home simply use the ratio of Dose:Yield to determine a starting point for your home brews. e.g. a recipe with a 20g dose and a 40g yield is a ratio of 1:2. If you’re using a 15g dose you can scale your recipe down to the 1:2 ratio for a 30g yield. Questions? info@singleo.com.au