Indonesia, Sumatra Gayo Coffee This Indonesia, Gayo coffee comes from the smallholder farming communities located in the lofty volcanic slopes in the Aceh Gayo highlands. The farmers who produce this Indonesian coffee use shade trees that act like umbrellas. Shade trees allow more time for the Gayo coffee bean cherries to develop and produce their full potential. Indonesia has a unique method of processing coffee, known as Giling Basah or 'wet-hulling'. This method reduces acidity and increases body, resulting in a classic Indonesian cup profile. Expect notes of spices, brown sugar and chocolate in the cup of Sumatra Gayo coffee from Indonesia. Espresso recipe we are using: •⁠ ⁠⁠Ground coffee weight: 19.2g •⁠ ⁠⁠Beverage weight: 39-40g yield •⁠ ⁠⁠Brew Ratio : 1:2 •⁠ ⁠⁠Brew (extraction) time: 25-26 seconds •⁠ ⁠⁠Water temperature: 92°C •⁠ ⁠⁠Resting Period: Rested (27-35 days from roasting date) *Note: As each machine is different, start with an amount of coffee that comfortably fits in your basket. We are using VST 20gm baskets for our recipes. For example, if your portafilter fits 16g of coffee, you need to down dose it as per our recipe. Dose and distribute carefully using a scale capable of reading to an accuracy of 0,1g. Hot tips: Make sure the portafilter is hot when you start brewing. If it’s not, run some hot water through it to heat it up. The espresso shot should first come out as drips and be heavy and oily, and eventually become a steady stream. Please use your grind setting to achieve the recommended brew time.