Coffee Card - Aceh Gayo [06032025-VPMAY002-1448]

Coffee Card - Aceh Gayo [06032025-VPMAY002-1448]

   June 03, 2025       Maillard Coffee Roastery

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☕ Maillard Bali: Coffee Card

Origin: Aceh Gayo, Indonesia
Region: Central Aceh Highlands
Process: Giling Basah (Wet-Hulled)
Varietal: Bourbon, Typica, Ateng
Altitude: ±1,300–1,600 MASL
Roast Level: Medium-Light

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🔍 Tasting Notes

Herbal • Spiced • Cider • Molasses • Plum

A rich and layered cup, this Gayo opens with herbal and cider-like acidity, wrapped in molasses sweetness and mellow spice. As it cools, notes of fig and plum emerge with a velvety, tea-like body and a long, lingering aftertaste.

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🧪 Roaster's Profile

This roast was designed for clarity and structure while showcasing the bold sweetness and spice typical of Giling Basah coffees.

• Charge Temp: 181.7°C

• Turning Point: 95.4°C @ 1:24

• Dry End: 148.4°C @ 4:06

• First Crack: 194.9°C @ 7:12

• Drop Temp: 208°C

• Total Roast Time: 8:48

• Development Time: 1:36 (18.1%)

This balanced profile preserves bright fruit notes while softening the earthy edge into something sweet, warm, and inviting.

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☕ Brewing Recommendations

For the best expression of flavor:

• V60 or Kalita – for fruity acidity and sweetness

• French Press / Tubruk – to highlight body and spice

• Moka Pot – for rich, syrupy brews

• Espresso (after 10+ days) – a comforting, spiced shot

Water Temp: 91–94°C
Rest Time Post-Roast: 5–7 days (filter); 10+ days (espresso)
Grind Size: Medium-fine for pour-over; medium-coarse for immersion

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🧭 Our Perspective

At Maillard Bali, every roast starts with a story. This Aceh Gayo speaks of quiet highland mornings, slow rituals, and the warmth of shared conversation. Bold, spiced, and sweet — it’s a coffee that lingers in memory.

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Coffee Card - Aceh Gayo [05292025-VPMAY004-1338]

Coffee Card - Aceh Gayo [05292025-VPMAY004-1338]

   May 29, 2025       Maillard Coffee Roastery

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☕ Maillard Bali: Coffee Card

[05292025-VPMAY004-1338]

Origin: Aceh Gayo, Sumatra
Region: Central Aceh Highlands
Process: Semi-Washed (Wet-Hulled)
Altitude: ±1,200–1,500 MASL
Roast Level: Light-Medium

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🔍 Tasting Notes

Herbal • Cider • Molasses • Fig • Plum

This cup presents a unique balance of Gayo’s earthy spice and a surprising fruit-forward twist. Expect a medium, velvety body with cider-like acidity and a molasses base. Notes of fig and plum emerge as the cup cools, ending with a long and clean finish.

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🧪 Roaster's Profile

This roast was designed to highlight both the origin’s depth and subtle brightness.

• Charge Temp: 180°C

• Turnaround Point: 99.4°C @ 1:18

• Maillard Phase (149.9°C): @ 3:45

• First Crack: Gentle, ~6:50

• Drop Temp: 205°C

• Total Roast Time: 7:42

• Development Time: ±50s (11%)

The approach favors sweetness and clarity while toning down the rustic edge typical of wet-hulled coffees. Perfect for filter brewing.

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☕ Brewing Recommendations

To bring out the complex layers in this Gayo roast, we suggest:

• V60 or Kalita – for a clean, bright, fruit-acid cup

• French Press – for full body and spiced sweetness

• Tubruk – to enhance earthier tones and molasses

• Iced Pour-Over – for a refreshing, cider-like experience

Water Temp: 90–94°C
Rest Time Post-Roast: 5–7 days
Grind Size: Medium to coarse depending on brew method

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🧭 Our Perspective

At Maillard Bali, every roast starts with a story. This Aceh Gayo roast bridges tradition and clarity — a cup born from the highlands, with the richness of Sumatra and a whisper of fruit. It’s a coffee for thoughtful mornings and long, reflective afternoons.

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Coffee Card - Papandayan [05292025-VPMAY005-1425]

Coffee Card - Papandayan [05292025-VPMAY005-1425]

   May 29, 2025       Maillard Coffee Roastery

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☕ Maillard Bali: Coffee Card

[05292025-VPMAY005-1425]

Origin: West Java, Indonesia
Region: Mount Papandayan
Process: Fully Washed
Altitude: ±1,400–1,600 MASL
Roast Level: Light

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🔍 Tasting Notes

Green Apple • Brown Sugar • Cocoa Nib • Jasmine

Bright and lively, this coffee opens with crisp acidity reminiscent of green apple, followed by smooth brown sugar sweetness and a subtle cocoa finish. A gentle floral aroma lingers with every sip.

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🧪 Roaster's Profile

This light roast was developed with a focus on clarity and balance.

• Charge Temp: 190°C

• First Crack: 4:42

• Drop Temp: 207°C

• Total Roast Time: 5:36

• Development Time: 54s (16%)

By keeping the development short and the drying phase long, we aimed to preserve origin character while creating a cup that is clean, sweet, and expressive.

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☕ Brewing Recommendations

For best results, enjoy this coffee using:

• Kalita or V60 – for vibrant acidity and florals

• Aeropress – to highlight sweetness and body

• Iced Pour-Over – for a crisp, refreshing brew

Water Temp: 91–94°C
Rest Time Post-Roast: 5–7 days
Grind Size: Slightly finer than typical pour-over

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🧭 Our Perspective

At Maillard Bali, every roast starts with a story. This Papandayan release reminds us of crisp mountain mornings and focused moments—perfect for thoughtful conversation or quiet reflection.

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Coffee as an Art: Creativity in Every Cup

Coffee as an Art: Creativity in Every Cup

   March 07, 2025       Maillard Coffee Roastery

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Coffee is more than just a morning ritual—it’s a canvas for creativity. From the moment the green bean is picked to the final sip in your cup, every step is a chance to experiment, explore, and express. At Maillard Bali, we believe coffee should be fun, creative, and full of possibilities—whether you enjoy it as a pure single origin, a custom blend, or a unique brew experiment.

Let’s dive into the art of coffee, from farm to cup.

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1. The Green Bean: Choosing the Process

Before coffee is roasted, it exists as a raw, green bean, and its flavor is shaped by how it’s processed. Processing methods are where creativity starts, and today’s coffee world is full of exciting trends:

☀️ Natural Process – Dried with the fruit still on, creating a bold, fruity, and often wine-like cup. This method is being pushed further with experimental extended fermentations.

💦 Washed Process – The fruit is fully removed before drying, highlighting the clean, bright, and crisp flavors of the bean itself. Some farmers now experiment with different drying speeds to fine-tune acidity.

🛁 Anaerobic & Experimental Fermentation – Coffee is fermented in controlled, oxygen-free environments, resulting in unexpected flavors—from tropical fruits to boozy, deep complexity. This is where coffee meets science and creativity!

Choosing a process is like picking the base colors of your painting—setting the foundation for how the coffee will taste.

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2. Roasting: Shaping the Flavor

Roasting transforms green coffee into the aromatic, flavorful beans we know and love. But it’s not just about light, medium, or dark—today’s roasters experiment with profiles to create unique expressions:

🔥 Slow & Low Roasts – Some roasters stretch out the roasting time, maximizing sweetness and complexity.

⚡ Flash Roasting – Quick, high-heat roasting that preserves bright acidity and floral notes.

💡 Hybrid Roasting Styles – Combining different techniques to highlight both clarity and body—for example, using a slow start and finishing fast to lock in juiciness.

As roasting technology advances, we’re seeing more AI-driven precision roasting and data-tracked profiles—where coffee roasting is as much an art as it is a science.

At Maillard Bali, we love exploring roast profiles to find the perfect balance between flavor, aroma, and body.

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3. Blend or Single Origin? The Art of Combining Flavors

Once roasted, coffee can be enjoyed as a single origin (pure and true to its place of origin) or blended to create something new.

🎨 Blending is like mixing colors on a canvas—combining different beans to craft balance, depth, and complexity. Some blends are made for espresso’s boldness, while others are fine-tuned for a clean and delicate filter brew.

At Maillard Bali, we love experimenting with blends—like Calico Blend, our upcoming cat-themed coffee that mixes three Indonesian beans for a chocolatey, sweet, and balanced cup.

Do you prefer coffee in its pure form or a unique blend? There’s no right answer—just creativity.

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4. Brewing: The Final Expression

Brewing is where you bring the coffee to life. The same beans can taste wildly different depending on the method, and modern brewing tools make it even more exciting:

🔄 Kalita Wave – A flat-bottom dripper that brings out clarity and balance. Perfect for slow, thoughtful mornings.

⚙️ AeroPress – Play with pressure, steep time, and filters to create something bold or delicate—your choice!

🔥 Moka Pot & Rokpresso – Espresso-style coffee without a machine, bringing out rich and intense flavors.

But the creativity doesn’t stop there. Add milk, spices, or even unexpected ingredients to make coffee entirely your own. From a kissaten-style Dirty Coffee to a spiced coffee inspired by global traditions, the possibilities are endless.

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Why Maillard Bali Exists: Coffee for the Creative Mind

At Maillard Bali, coffee isn’t just about drinking—it’s about exploring, learning, and creating. Whether you’re a home brewer, a casual coffee lover, or someone who loves experimenting, we want to be a space where you can:

✅ Try single-origin beans and blends
✅ Experiment with different brew methods
✅ Discuss coffee, brainstorm ideas, and share experiences

Our shop officially opens on March 10, and we’re excited to share this journey with you! Whether you’re looking for a new coffee to try, a blend to create, or just a conversation over a cup, we’re here for it. ☕✨

What’s your favorite way to make coffee creative? Let’s talk in the comments!

#CoffeeAsArt #CreativeBrewing #MaillardBali

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A Versatile Indonesian Coffee Blend for Everyone

A Versatile Indonesian Coffee Blend for Everyone

   February 05, 2025       Maillard Coffee Roastery

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Nusa Kencana: A Versatile Indonesian Coffee Blend for Everyone

Introduction

Indonesia is home to some of the world's finest coffee, and Nusa Kencana is a blend that captures the best of its rich coffee culture. The name "Nusa Kencana" comes from two Indonesian words: "Nusa", meaning island or archipelago, symbolizing the country's vast coffee-growing regions, and "Kencana", meaning golden or precious, representing the high value and rich flavors of Indonesian coffee. Crafted with a balance of Arabica and Robusta, this blend offers a bold yet smooth experience, perfect for both traditional and modern brewing methods. Whether you're a seasoned coffee enthusiast or just starting your journey, Nusa Kencana is designed to be an easy and enjoyable cup for everyone.

The Story Behind Nusa Kencana

Inspired by Indonesia’s diverse coffee heritage, Nusa Kencana represents the harmony of tradition and modernity. The name itself reflects the richness of the archipelago, combining Indonesian coffee beans into a blend that honors local flavors while offering versatility for different brewing styles. This blend was created to provide a rich, full-bodied coffee that works effortlessly with both simple and advanced brewing techniques.

The Blend: A Perfect Harmony of Arabica and Robusta

Nusa Kencana is made from a 50/50 mix of Arabica Kintamani Bali and Robusta from Toraja & Pupuan Bali. This combination offers:

• The bright acidity and fruity notes of Arabica Kintamani Bali
• The deep, chocolatey richness of Toraja and Pupuan Robusta
• A unique grind ratio where Arabica is finer and Robusta is coarser, ensuring a balanced extraction and smooth drinking experience

This thoughtful blend makes Nusa Kencana forgiving and adaptable, delivering a consistently rich cup across various brewing methods. If you prefer a bolder cup, you can brew in a way that highlights the robusta’s deep, chocolatey notes. If you enjoy a brighter profile, you can adjust your method to emphasize the arabica’s fruity acidity.

Versatility: A Coffee for Everyone

One of the standout features of Nusa Kencana is its incredible versatility. This coffee is perfect for:

• Tubruk (Traditional Indonesian Style) – Just add hot water, stir, and enjoy.
• French Press – A deep and full-bodied extraction.
• Moka Pot & Espresso – A strong, robust flavor profile with a creamy texture.
• Kopi Klotok – A traditional brewing style that brings out rich, caramelized notes when heated directly.

This makes Nusa Kencana a go-to option for those who love to experiment with different brewing techniques or want an easy, no-fuss coffee for daily enjoyment.

Why Nusa Kencana Stands Out

What makes Nusa Kencana different from other blends?

• 100% Indonesian Coffee – Sourced directly from Bali and Toraja, supporting local farmers.
• Perfect for Any Brew Method – Works well with manual and modern brewing styles.
• Smooth Yet Bold – A well-balanced profile that caters to both black coffee lovers and those who enjoy adding milk or sugar.
• Forgiving and Consistent – Designed to minimize human error, making it great for both beginners and experienced brewers.

Where to Get Nusa Kencana

Nusa Kencana is available on Shopee, making it easy for coffee lovers across Indonesia to order and enjoy. To enhance the experience, every pack includes a QR code that links to brewing guides, video tutorials, and coffee education—helping customers explore different ways to enjoy their cup.

Conclusion: Experience the Taste of Indonesia

Nusa Kencana isn’t just a coffee—it’s a tribute to Indonesia’s coffee culture, offering a taste that is rich, versatile, and easy to love. Whether you enjoy it as a bold morning cup or a smooth afternoon brew, this blend brings the best of Indonesian coffee right to your cup.

Try Nusa Kencana today and discover your new favorite way to enjoy coffee!

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Understanding Giling Basah: Indonesia’s Unique Coffee Processing Method

Understanding Giling Basah: Indonesia’s Unique Coffee Processing Method

   January 11, 2025       Maillard Coffee Roastery

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Understanding Giling Basah: Indonesia’s Unique Coffee Processing Method

When it comes to coffee processing, the method used can significantly impact the flavor profile of the beans. One of the most distinctive methods in the world is Giling Basah, or wet-hulling, a traditional technique widely practiced in Indonesia. This method not only sets Indonesian coffee apart but also reflects the unique cultural and environmental conditions of the region.

What is Giling Basah?

Giling Basah, literally translated as “wet grinding,” is a post-harvest coffee processing method that is uniquely Indonesian. It is commonly used in regions like Sumatra, Sulawesi, and Flores, areas known for producing some of the world’s most sought-after specialty coffee.

Unlike the more commonly known washed (wet) method, which fully dries the beans to below 12% moisture content before removing the parchment layer, Giling Basah removes the parchment while the beans are still wet, at around 30-40% moisture content. This differs significantly in flavor outcomes, as the washed method produces cleaner, brighter cups with pronounced acidity, while Giling Basah results in earthier, fuller-bodied coffees.

The Giling Basah Process

1. Harvesting: Coffee cherries are handpicked when ripe.
2. Depulping: The outer fruit layer is removed using a depulper.
3. Fermentation and Washing: The beans are left to ferment for a short period, often overnight, to loosen the mucilage. They are then washed to remove the remaining mucilage.
4. Partial Drying: The beans are sun-dried to reduce moisture content to around 30-40%.
5. Wet Hulling (Giling Basah): At this stage, the parchment layer is removed using a wet huller. The beans, now referred to as green beans, are still moist and soft.
6. Final Drying: The beans are sun-dried again until they reach a moisture content of about 12%, suitable for storage and export.

Why is Giling Basah Unique?

The wet-hulling process significantly influences the physical appearance and flavor profile of the coffee. The beans often have a bluish-green tint due to their high moisture content during processing. This method also tends to result in more defects and uneven sizes, giving the beans a rustic and imperfect look that is part of their charm.

Flavor Profile

Giling Basah coffee is renowned for its bold and earthy flavor characteristics. Common tasting notes include:

• Earthiness
• Spicy undertones
• Herbal qualities
• Low acidity
• Full body

This flavor profile is a direct result of the processing method, which alters the bean’s cellular structure and enhances certain flavor compounds. Coffees processed using Giling Basah often pair exceptionally well with dark roasts, bringing out their rich, complex, and robust flavors.

Benefits and Challenges

Benefits:

• Adaptability: Giling Basah suits Indonesia’s humid climate, where prolonged drying is challenging.
• Distinctive Flavor: The method creates unique flavor profiles that are highly prized in specialty coffee markets.

Challenges:

• Inconsistencies: The manual nature of the process can lead to variations in quality.
• Shorter Shelf Life: Higher moisture levels during processing can make beans more susceptible to defects over time.

Regions Famous for Giling Basah Coffee

1. Sumatra: Known for coffees like Mandheling and Lintong, these beans are celebrated for their earthy and chocolatey notes.
2. Sulawesi: Toraja coffee from this region is famous for its balanced acidity and deep, rich flavors.
3. Flores: Often exhibiting floral and woody notes, coffee from Flores is another example of Giling Basah excellence.

Conclusion

Giling Basah is more than just a processing method; it is a reflection of Indonesia’s coffee heritage and a testament to the resourcefulness of its farmers. While it presents challenges, its ability to produce distinct and unforgettable flavors ensures its continued relevance in the global coffee scene. For coffee enthusiasts, experiencing a cup of Giling Basah coffee is a journey into the heart of Indonesia’s coffee culture.

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From bean to brew : The Journey of Indonesian Coffee

From bean to brew : The Journey of Indonesian Coffee

   January 11, 2025       Maillard Coffee Roastery

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 From Bean to Brew: The Journey of Indonesian Coffee

Indonesia, an archipelago of over 17,000 islands, is renowned for its rich coffee heritage. With its volcanic soil, tropical climate, and diverse landscapes, Indonesia has become one of the world’s leading coffee producers. From the lush plantations of Sumatra to the highlands of Sulawesi, every cup of Indonesian coffee tells a unique story of culture, history, and craftsmanship. Let’s take a closer look at the journey of Indonesian coffee—from bean to brew.

The Origins of Indonesian Coffee

Coffee was introduced to Indonesia in the late 17th century by Dutch colonists, making it one of the first places outside Africa and the Arabian Peninsula to cultivate the crop. The first coffee plants were brought to Java, which quickly became synonymous with coffee worldwide. Over time, cultivation spread to other islands, each developing its own distinct flavor profiles influenced by local growing conditions.

Today, Indonesia is the fourth-largest coffee producer globally, known for its robusta and arabica varieties. These beans are prized for their bold, earthy, and often spicy flavors—a reflection of the archipelago’s unique terroir.

Coffee Cultivation and Farming

Indonesian coffee thrives in high-altitude regions with fertile volcanic soil. Smallholder farmers, who make up the majority of producers, often grow coffee alongside other crops, maintaining biodiversity and ecological balance. The farming process is labor-intensive, with much of the work, including picking the coffee cherries, done by hand.

Sustainability is a cornerstone of Indonesian coffee farming. Many farmers use traditional methods passed down through generations, focusing on environmentally friendly practices. This dedication ensures that the land remains fertile and productive for future generations.

Processing Methods: The Key to Unique Flavors

One of the factors that make Indonesian coffee stand out is its processing methods. The most distinctive is wet-hulling, or Giling Basah, a technique unique to the region. This process involves removing the outer layer of the coffee cherry soon after harvesting and then drying the beans to about 30-50% moisture content. The beans are then hulled and dried further, resulting in the deep, rich flavors that Indonesian coffee is famous for.

Other methods, such as natural and washed processing, are also used, each contributing to different flavor profiles. For instance, natural processing tends to produce fruitier notes, while washed coffee offers a cleaner taste.

Regional Varieties and Their Distinctive Profiles

Indonesia’s diverse geography gives rise to a wide range of coffee flavors. Here are some of the most notable regional varieties:

• Sumatra (Gayo, Mandheling, Lintong): Known for their full-bodied, earthy, and herbal notes, Sumatran coffees are often described as having low acidity and a syrupy texture.

• Java: Java coffee is typically clean and balanced, with a medium body and sweet, nutty flavors. It’s one of the oldest and most famous coffee-producing regions.

• Bali (Kintamani): Grown in volcanic soil, Balinese coffee often features citrusy and floral notes, thanks to traditional intercropping practices with fruit trees.

• Sulawesi (Toraja): Toraja coffee is celebrated for its complex flavors, including hints of dark chocolate, spices, and a touch of fruitiness.

Cultural Significance of Coffee in Indonesia

In Indonesia, coffee is more than just a beverage; it’s a way of life. From the bustling warungs (small roadside cafes) serving sweet kopi tubruk to elaborate ceremonies in traditional villages, coffee plays an integral role in social and cultural gatherings.

Many Indonesian families have their own methods of brewing and enjoying coffee, often using locally made tools and techniques. This cultural richness adds another layer of depth to the Indonesian coffee experience.

Bringing Indonesian Coffee to the World

At Maillard Coffee Roastery, we’re proud to celebrate the rich heritage of Indonesian coffee. Each batch of our beans is carefully sourced. By blending, we create a flavor profile that’s complex, unique and delicious, sometimes both bold and nuanced, capturing the essence of Indonesia in every cup.

Whether you’re a lifelong coffee enthusiast or a curious traveler exploring Bali, Indonesian coffee offers a journey of discovery. From its origins in the highlands to the final sip in your cup, it’s a story of dedication, tradition, and passion.

Experience the Journey

Ready to explore the flavors of Indonesia? Visit Maillard Coffee Roastery to discover our specially crafted blends, perfect for gifting or savoring yourself. Let’s raise a cup to the journey of Indonesian coffee!

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