Taste of Single Origin Arabica Coffee From Jagong Jeget Gayo - Central Aceh

Nancy Kress, a famous writer who wrote the famous novel, Beggars in Spain once said “Without coffee, nothing is written, period” which indicates how important it is to maintain coffee intake for writers and content creators so that they can do their jobs well and optimally. Because of that, I feel that I can contribute to the Cinnamon Cup Coffee Community, maybe I can help my friends to be inspired every time.

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Green Bean Arabica Coffee from My Friend
A few days ago I received a gift from a friend of mine who had just returned from a work visit in Takengon City, Central Aceh Regency. My friend is a coffee addict who often travels to villages in Sumatra Island to explore coffee plantations, the taste of coffee, specifically Arabica coffee. Actually, I wanted to tell him about this friend of mine, but he refused for me to make a special story.

My friend gave me one kilogram of green bean coffee arabica from Jagong Jeget District, one of the villages and districts that produces quality gayo arabica coffee from Central Aceh Regency. For coffee lovers and coffee addicts, there is nothing more fun than getting green bean coffee from a friend. According to my friend, the green bean coffee he gave me was specialty grade coffee with a cupping score of 83 and was a valuable special gift. It could be said that the coffee he gave me was also single origin coffee, that is, one coffee that came from a certain geographic index or only one region, single origin coffee was considered more characteristic than blended coffee.

The green bean coffee that was given to me was packaged in one plastic and sealed tightly so as to maintain the freshness of the coffee beans. From visual observation, before we open the plastic packaging, we see green bean coffee which has a large and uniform size. I immediately opened the plastic packaging to see it in real and also sorted the damaged coffee beans so they wouldn't be roasted later.

I sort this green bean coffee first. I put these coffee beans on a bamboo tray. This green bean coffee is very beautiful, all the beans look uniform in size, the color is also bright, and the dryness is okay. I like an orgasm to see the beauty of this coffee. The sorting of coffee is done manually with eyes and bright lighting, for specialty coffee, only a maximum of 1% of defective coffee beans can be tolerated. I sorted carefully, and from 1 kilogram of coffee beans, I only found about 5 defective green coffee beans, and even then, because of the post-harvest process. So, we can roast this coffee.

The results of this coffee roast are very good. I roasted with the Full City roast level recommended by my friend to get the best taste of this coffee. The aroma of the coffee beans is also very fragrant, I give the coffee beans a resting time of 36 hours to remove all the remaining carbon dioxide from the coffee roasting process. If brewed and drunk immediately after the coffee is roasted, the remaining carbon dioxide in the coffee can make our stomachs hurt and full of gas.

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Brew Coffee and Taste It
I have rested this Arabica Gayo Jagong Jeget for two days and it's time to try it. I want to brew this coffee with the manual brew method using a V60 dripper.

First, I prepare and clean all the coffee tools that I will use.

I weigh about 40 grams of coffee beans, then grind the beans in a Latina N600 grinder with a medium size.

After that, prepare the V60 dripper and coffee server, don't forget to rinse the V60 paper with hot water so that there are no other flavors that affect the taste of the coffee we will brew. After that, pour the ground coffee into the dripper v60 and we will brew it.

To brew this coffee, I use a 1:15 ratio, meaning that for every 1 gram of coffee, I use 15 ml of water. Since I use 40 grams of coffee, I will brew it with 600 ml of hot water at 85-90 Celsius. When brewing with the V60 method, my favorite part is when doing the initial blooming brew. Blooming means giving a few ml of coffee which will be brewed for 30 seconds, to remove carbon dioxide. Coffee grounds that are given a few ml of water will expand like flower petals, very beautiful. The more fluffy the coffee is, then it is a sign that the coffee is very fresh.

I brew this coffee by dividing the hot water into four brewing stages. I use 40 ml of water for blooming, 160 ml of the first brew, 250 ml for the second brew, and 150 ml for the last brew. How does this coffee taste? from the smell it seems very special.

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Taste of Coffee
From the first brew, when the moment the hot water meets the ground coffee is ground a little coarsely. The strong aroma of this coffee is very fragrant, and the wind carries this aroma out to smell everyone who is in the radius where I brew this coffee. I brew coffee at my parents' house, and the aroma reaches the second floor. My dad went downstairs out of curiosity about this strong coffee aroma.

Next, I tried tasting coffee and exporting what flavors I could describe to my friends. When I drink it, I can feel the sweetness of this coffee, it is very soft and pleasant to drink even though I am not a professional barista but quality coffee will make it easier for anyone to brew.

This Arabica Gayo Jagong Jeget has a low level of acidity. Arabica coffee does have a unique and diverse sour taste character, the sour taste of the coffee I drink is like an orange taste which has a very juiceness. In addition, the after taste of this coffee is also clean in our mouths, making me understand more about the quality of this coffee.

Gayo coffee is known as coffee that has a strong character and body, but the taste of Arabica Gayo Jagong Jeget is more complex, steady and fun. I enjoyed every drop of this coffee, a pleasant brewing and tasting experience for me.

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