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.

Read More