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HomeCoffeesSumatra Roasted Coffee Beans 1Kg
Gayo · Indonesia

Sumatra Roasted Coffee Beans 1Kg

Semi-Washed Ateng, grown at 1100 masl

Roasted by Blue Butterfly Coffee Company

Recently sold out· checked 30 Jul
RegionEstimated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Cupping score

83.5/ 100

Very good · SCA 80–84

Roaster-stated

This score is stated by the roaster, not independently verified.

Details

RoasteryBlue Butterfly Coffee Company· County Tipperary, Ireland
Region & CountryGayo, Indonesia✓
Producer—
ProcessSemi-Washed✓
Harvest—
Altitude1100 masl✓
VarietiesAteng✓
RoastMedium✓
Tasting notesfresh, fruity, herbal✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • fresh
    Green/Vegetative › Fresh
  • fruity
    Fruity
  • herbal
    Green/Vegetative

Supply Chain

  1. Region & Country

    Gayo, Indonesia

  2. Roastery

    Blue Butterfly Coffee Company

  3. Coffee· viewing

    Sumatra Roasted Coffee Beans 1Kg

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarSumatra Gayo CoffeeSumatra Gayo Bio-Kaffee, 250 gSumatra Gayo Bio-Kaffee, 1.000 gSumatra Gayo Bio-Kaffee, 500 gSumatra Gayo Bio Espresso, 250 gSumatra Gayo Bio Espresso, 500 gSame variety, exploredAteng60Similar flavour profilefresh, fruity, herbal553Same processSemi-Washed112From the same originIndonesia695More from this roasterBlue Butterfly Coffee Company15 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessSemi-WashedAltitude1100 maslRoastMedium
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability