Arabica coffee comes from the plantations which is on overage at an altitude of 1,000 to 1,6000 meters above sea level. The locations are around and close The character of the coffee taste is a strong body and aroma. Low acidity level with a little spice (spice). The strong but not bitter taste of coffee makes it very popular

Type: Arabica
Variety/Clone: Gayo 1 and Gayo 2.
Grade: 1 (A)
Elevation :1350-1600 Masl
Temperature: 10-23
Moisture: 12%
Defect/foreign Matter/split bean: 0-2 %
Process: Semi Wash
Tasting Notes: Chocolate, Nutty, Jack Fruit, Grapes, Orange, Caramel, Fruity
Body: 14-16 (Medium)
Acidity: 7,5 (Good)
Capacity Production: 23-36 MT/month
Fermentation Process: Yes
Fermentation Duration: 12 hours
Drying Duration: 4-7 days