| Origin | Indonesia |
| Region | Pantan Musara, Aceh Tengah |
| Producer | Asman Arianto |
| Process | Natural |
| Varietal | Abyssinia, Ateng, Gayo 1, Gayo 2, Timtim |
| Elevation | 1500-1700 |
| Tasting Notes | Grape, Caramel, Dark Chocolate |
— Dustin Ryan Yu, Director of Coffee
Size: 250 grams of whole bean coffee. Roasted mid November 2024.
This coffee was featured in the Day 19 of the 2024 Advent Calendar!
If you're a subscriber to The Roasters Pack, don't forget - you can get free shipping by bundling with your on-going subscription! Be sure to use the code IMASUBSCRIBER at checkout.
MORE ABOUT THE ROASTER
"This is the first release of Coffee Wallas, and we're so excited to get this coffee into your hands. When brewed with a cone styled filter on a V60, it starts with an intense grape and winey note, and has a lot of sweet caramel notes, finishing with lots of lingering sweet dark chocolate.”
— Dustin Ryan Yu, Director of Coffee
A V60 or cone-style dripper with V60, or an alternate cone-style filter brings out the best qualities in this coffee. Use 20g of coffee, ground medium-coarse at ~870-930 microns, and 320g of water at 93°C.
Start by wetting the filter in your V60, and pour the ground 20g of coffee into the dripper. Overall, the pouring increments are 60g bloom, 80g, 60g, 60g and 60g to total 320g.
Start your timer, and pour 60g of the hot water in slowly and gently. At 0m30s, slowly pour 80g (to ~140g) in a spiral pour. At 0m50s, pour 60g (to ~200g). At 1m10s, pour 60g (to ~260g). And finally, at 1m35s, pour 60g (to 320g). The coffee should drip through between 2m20s to 2m40s. Enjoy!
