Volcanica Sumatran Gayo Low-Acid Review

Volcanica Sumatran Gayo Low-Acid
Overall Rating
91
Flavor & Aroma (50%)
92
Freshness (20%)
88
Balance & Acidity (10%)
91
Body & Mouthfeel (10%)
90
Roaster Reputation (10%)
88
The Bottom Line
This low-acid single-origin roast from the Sumatra region of Indonesia is sweet with a heavy body and intense, syrupy aftertaste. It's also Fair Trade and Rainforest Alliance certified for a sustainably-brewed cup.
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Key Features of the Volcanica Sumatran Gayo Low-Acid

Key Features of Volcanica Sumatran Gayo Low-Acid

  • Weight: 12 oz
  • Organic: Yes
  • Origin: Sumatra, Indonesia
  • Notes: Sweet, heavy body with an intense, syrupy aftertaste

Volcanica Sumatran Gayo Low-Acid Overview

This medium-roasted coffee heralds stellar reviews online, winning coffee-drinkers over with an outstanding aroma and smooth, rich taste.

By applying a system of wet processing, Sumatran Gayo coffee, by Volcanica Coffee, reduces the acidity naturally, and provides an easier experience on the stomach than their other offerings. Reviews describe this coffee as being delightfully sweet and clean, which is a good sign for a low acid coffee.

This particular bag is also Fair Trade and Rainforest Alliance certified, so you can feel good about buying.

Pros
Cons

Is the Volcanica Sumatran Gayo Low-Acid for you?

Is Volcanica Sumatran Gayo Low-Acid for you?

Volcanica Sumatran Gayo Low-Acid Review: An In-Depth Look

Check out the Volcanica Sumatran Gayo Low-Acid!

Check out Volcanica Sumatran Gayo Low-Acid!

Volcanica Sumatran Gayo Low-Acid
This low-acid single-origin roast from the Sumatra region of Indonesia is sweet with a heavy body and intense, syrupy aftertaste. It's also Fair Trade and Rainforest Alliance certified for a sustainably-brewed cup.

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About The Coffee Maven
bryan de luca
Bryan De Luca

I'm Bryan but most people know me as The Coffee Maven. I grew up outside Boston, Massachusetts and received my Bachelor's degree in Biochemistry from Providence College. My first introduction to coffee was during my college days, when I used it as a source of caffeine to fuel late-night study sessions, but soon I became obsessed with the chemistry of coffee. How did changes to water temperature or contact time affect its taste? Why do beans from Africa taste fruity while beans from Indonesia taste spicy? I launched The Coffee Maven in February 2017 to explore these questions and help others brew their perfect cup. Welcome to my site, and thanks for reading!

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