Coffee Card - Aceh Gayo [06032025-VPMAY002-1448]
☕ 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
🔍 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.
🧪 Roaster's Profile
This roast was designed for clarity and structure while showcasing the bold sweetness and spice typical of Giling Basah coffees.
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Charge Temp: 181.7°C
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Turning Point: 95.4°C @ 1:24
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Dry End: 148.4°C @ 4:06
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First Crack: 194.9°C @ 7:12
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Drop Temp: 208°C
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Total Roast Time: 8:48
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Development Time: 1:36 (18.1%)
This balanced profile preserves bright fruit notes while softening the earthy edge into something sweet, warm, and inviting.
☕ Brewing Recommendations
For the best expression of flavor:
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V60 or Kalita – for fruity acidity and sweetness
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French Press / Tubruk – to highlight body and spice
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Moka Pot – for rich, syrupy brews
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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
🧭 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.
