Gold Bean Coffee – Indonesia – “Bitter”

Description

Gold Bean Coffee – Indonesia – strong body and delicate acidity reminiscent of the taste of cocoa, a cereal with an unexpected hint of spice. The aftertaste resembles licorice. It belongs to our bitter coffees.

Awards: Winner of silver medal at the International Taste Awards 2020 in the espresso category.

Origins: Indonesia is a coffee of origin, originating in the island of Sumatra.

Roasting: level 4, espresso roasting curve (1 – light, 2 light / medium, 3 – medium, 4 – medium, 5 – medium / dark, 6 – dark)

Treatment: wet method

Use: espresso

Ground: medium / medium hard beans

Our experience: Coffee Gold Bean – Indonesia has a very pleasant balanced sweet – bitter taste, smelling various hints of spice, pleasant long-lasting bitter aftertaste.

Good Advice: The best way to enjoy every coffee is to grind it properly. Indonesia coffee requires medium fine grinding, on a scale of 1 to 10 (1 finest, 10 coarsest) about grade 3-4, depending on the type of grinder and its wear. In espresso machines, we recommend setting the grinder to the finest grind and only use a coarser grind level if the coffee is flowing slowly. It is best to enjoy freshly roasted coffee beans – preferably 2 weeks to two months after roasting (depending on the storage of raw and roasted coffee, when storing raw coffee in a vacuum from the farm to the roaster and proper packaging after roasting, even roasted coffee can maintain freshness for several months). You can find more about proper coffee preparation on our Coffee Advice page.

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