Products standard processing and traceability 1. Fermentation period varies by each specialty process 2. The drying period varies with each specialty process (7 - 45 days) 3. 100% Arabica green beans 4. Varieties: Mix (Tim Tim, Bourbon, Ateng Super, P88, Cattimor, Gayo 1, Gayo 2) 5. Altitude: 1500 - 1800 masl (meters above sea level) 6. Moist: 12%, Defect: 4% 7. Passage Trough A Screen, % (w/w) ê?? 5mm: 0 - 5 max 8. Grade 1 double pick / triple pick international grading standard ONLY. 9. Harvesting periods: From February to May & From September to December 10. Specialty Coffee Association standard 11. Quality Reference : SNI.01-2907-2008 / 12. ICO (International Coffee Organization) Terms a) Will process the production until export ready after signing the contract. b) 2 - 3 months depending on quantity and types of specialty beans c) FOB Belawan Port, Medan, Indonesia d) CIF applicable with upfront e) 100% Cash Against Documents (CAD) f) 100% LC by only top reputable banks g) Packaging: Double bags of Jute Bag and Grainpro Bag inside (1 bag = 60 kilogram) Order quantity 1 FCL of 20'â??= >200 bags to max 345 bags LCL with Minimum order quantity per beans (MOQ) = 10 bags = 600 kilograms (can mix) International grading standard: 1. G1 grade beans (Double Pick-DP) Moist 14% and Defect 8%. 2. Premium Grade beans (Triple Pick- TP) Moist 12% and Defect 4%. Only by 60 kg bags MOQ 1 container 20 footer (can mix) Our Gayo Arabica specialty coffee green bean types: -Wet Hulled G1 (commercial grade) -Fully Washed -Natural -Natural on Aerobic -Honey -Winey Soft (Wine Process)