This single-farm Reserve Lot from Sumatra is exceptional for espresso and milk-based drinks, offering a jammy red grape sweetness, mellow cola undertones, and deep cacao richness.

Best Enjoyed As:

✔ Espresso: Rich and syrupy with balanced sweetness and a smooth finish.

✔ Milk-Based (Flat White, Latte, Cappuccino): Deep cacao body and cola-like sweetness create a luxurious, creamy experience.

✔ Long Black: Balanced and full-bodied with a lingering jammy fruitiness.

Dose : 18g

Extraction : 36-40g (2:1) in 25-35s

Pro Tip:

For a more fruity, complex espresso, extend pre-infusion slightly and aim for a longer extraction (~32-35s).

For a bolder, more chocolate-forward shot, use a shorter extraction (~25-28s) and slightly finer grind.

Enjoy the depth and complexity of Armiyadi - Aceh Gayo (Reserve Lot) as a standout espresso!

Filter / Pour-over - the 4:6 method (Tetsu Kasuya). Five pours, 45 seconds apart: the first two set sweetness & acidity, the last three set strength.

Recipe: 20 g coffee : 300 g water (1:15), coarse grind, water at 94 °C.

The “4” - sweetness & acidity: Pour 1 (0:00) → 50 g · Pour 2 (0:45) → 120 g.

The “6” - strength: Pour 3 (1:30) → 180 g · Pour 4 (2:15) → 240 g · Pour 5 (3:00) → 300 g. Let it draw down; aim to finish by ~3:30.

For this coffee: this lot is bright and aromatic - keep pours 1 and 2 even (60/60) to stay balanced, or make pour 1 bigger to push the fruit and acidity.

French Press Brewing Guide

Brewing Instructions:

• Coffee Dose: 30g of freshly ground coffee.
• Water: 450ml of water, heated to around 93°C (200°F).

Brewing Method:

1. Grind the Coffee:
   Use a coarse grind similar to sea salt. This allows for a slower extraction, which results in a smoother brew.
2. Preheat the French Press:
   Pour hot water into the French Press to warm it up, then discard the water.
3. Add Coffee:
   Place the 30g of ground coffee into the preheated French Press.
4. Pour the Water:
   Slowly add 450ml of water. Stir gently to ensure the grounds are evenly saturated.
5. Steep:
   Place the lid on the French Press, but don’t plunge yet. Let the coffee steep for 4 minutes.
6. Plunge:
   After 4 minutes, press the plunger down slowly and steadily.
7. Serve:
   Immediately pour the brewed coffee into your cup to prevent over-extraction.

Moka Pot Brewing Guide

Brewing Instructions:

• Coffee Dose: 20g of finely ground coffee (slightly coarser than espresso grind).
• Water: Fill the bottom chamber of the Moka Pot with water, up to the safety valve.

Brewing Method:

1. Grind the Coffee:
   Use a fine grind, slightly coarser than espresso, for the Moka Pot to avoid over-extraction.
2. Prepare the Moka Pot:
   Fill the bottom chamber with water, just below the safety valve. Insert the filter basket.
3. Add Coffee:
   Fill the filter basket with 20g of ground coffee. Level the surface but do not tamp the coffee down.
4. Assemble the Moka Pot:
   Screw the top and bottom chambers together tightly.
5. Heat:
   Place the Moka Pot on medium heat. As the water heats up, it will create pressure, pushing the water through the coffee grounds into the top chamber.
6. Watch for the Brew:
   When you hear a hissing sound and see coffee filling the top chamber, the brewing process is almost complete.
7. Remove from Heat:
   Once you hear a bubbling sound, remove the Moka Pot from the heat to avoid burning the coffee.
8. Serve:
   Pour the brewed coffee into your cup and enjoy.