Arabica Coffee Gayo Gayo, which also means nice, is an ethnic group with their own language, strong music and dance culture, and society of highly educated scholars. The Gayo tribe has a population of 85.000, and they live predominantly in the scenic, pine-studded mountainous region of Aceh province on the island of Sumatera, accessible only by road and hence fairly remote. Also known as Urang Gayo, they have traditionally been rice farmers and traders. Aceh Gayo Arabica Coffee comes from the Gayo highlands, where the superb tropical volcanic soil provides a unique earthy, deep, rich taste. The crop is organically grown without fertilizers and is widely known as green beans for being environmentally friendly. The people of Central Aceh developed the skill of coffee planting with the arrival of Dutch East Indies to the area around 1904.Grown above 1.200 meters, Gayo semi-washed Arabica coffee has thrived and is consistently rated as one of the best among Indonesia's many coffee growing regions. This lot has been hand-sorted a third time before export, hence it is called Triple Pick. This coffee has a light earthy notes with a full body and smooth aftertaste. It is mild in acidity, has caramel fruity tastes and bittersweet spicy.
green bean arabica gayo, Grade 1 varian : Arabica varietas : multiple region : Takengon, Central Aceh elavation : 1350 m/DPL process : dry / fullwash trace : 0-10% moisture : 12%
Gayo Arabica Coffee is already well-known among world coffee lovers. With more than 95.000 hectares of agricultural land, Gayo Coffee production is very abundant every year. Gayo Coffee plantation is located between 1200 - 1500 MASL. The height of this agricultural area is very influential with the distinctive taste of Gayo Coffee. Gayo Arabica Coffee is very famous for its chocolaty and lemony aromas Origin : Central Aceh Altitude 1200-1500 MASL Method of harvest : Hand Picked Variety : Ateng, Bourbon
Hi coffee business people. I'm looking for a buyer to cooperate with our company. with our featured products are "SUMATRA GAYO COFFEE BEANS" HS Code: 09011110 Grade-1 Arabica Coffee Beans Harvest method: Hand picking Specifications Humidity: 13% Max Foreign Body : Max 0.5% Black & Cracked Beans : 2% Above Screen 16 : 90% Processing: Wet Hulled (Wet Hulled) We are looking forward to a good business relationship. Thank you for your time, Best Regard.
Name : ARABICA GAYO Color : Green Size : 5 - 8 mm Foreign Material : 0% Dust & Trunk : 0.5/300gram Humidity : 12.5 - 13.5 % max Packing : Grainpro 30 - 60kg /bags Supply : 100 MT / month to Max 200 MT Origin : ACEH Indonesia
Arabica Gayo Coffee Beans Origin : Aceh , Indonesia. Flavor: Arabica Gayo coffee beans are celebrated for their rich and complex flavor. They offer a unique combination of earthy and herbal notes with a hint of spiciness. You can also detect a mild acidity that brightens the overall taste, often accompanied by a pleasant fruity sweetness. Aroma: When brewed, Arabica Gayo coffee emanates a captivating aroma that is both earthy and floral. It's often described as having a slightly woody or herbal fragrance, combined with a touch of citrus. Processing: Arabica Gayo beans are often wet-processed, which is a method that involves removing the cherry's pulp and mucilage from the coffee bean before drying. This process helps accentuate the bean's flavors and ensures a clean, vibrant cup. Sustainability: Many Arabica Gayo coffee producers in Aceh have adopted sustainable and organic farming practices. They are often shade-grown, helping to preserve the local ecosystem while producing high-quality coffee. Arabica Gayo coffee beans are a prized variety among coffee enthusiasts for their unique taste and the meticulous care that goes into their cultivation. When roasted and brewed with attention to detail, they can result in a truly exceptional cup of coffee, showcasing the flavors and aromas that make them a standout choice among the world's coffee offerings.
Grade: Specialty, 1, 2 and off Grade Process: Dry/Wet Moisture:11-13% Altitude: 1200-1400 masl Taste: Black Tea, Sugar, Red Cherry, Sweet Caramel, Bitter After taste
Dear Buyers Seeking Indonesian Coffee Husk from WORLDWIDE Hope you are happy, because we can provide the best coffee husks from our area of production to you next month (June 2024). Are you looking for Coffee Husks from Indonesia? If so, then allow us to introduce our company, CROP CO. Enterprise which is engaged in the production of processed coffee where one of our commodities is Decaffeinated/Non Decaffeinated Coffee Husks derived from cherry Arabica Gayo Malabar-Wayang which grows in the Bandung Regency area, West Java. We process our Coffee husks with Natural system. both on decaffeinated and non-decaffeinated coffee husks. The difference is, in the decaffeinated process, we do a 3-4 times coffee-husks soaking system. We do this because we care about the quality of our coffee husks used for our customers. We can guarantee that all our coffee husks come from our Red Cherry Arabica Gayo Malabar-Wayang. All of our cherries are picked between 09.00 AM-14.00 PM to optimize the enzyme formation process of the cherries in our fields. We can provide you this June 2024 with 10 metric tons (10,000 kg) starting at $3.5 per kilogram. Should you purchase more, the price can be negotiated down to $3.2 per kilogram. We hope we can work together sustainably on this Coffee Husks transaction. Warmest Regards from Us CROP. CO Enterprise
Arabica Gayo Coffee Bean, Speciality, Wine (Unroasted) The wine process is a variation of the natural process where ripe coffee cherries are selectively picked and then partially pulped, leaving varying amounts of mucilage intact. The beans are then dried with the remaining mucilage, resulting in a sticky texture reminiscent of wine. This method produces coffees with rich, syrupy body, enhanced sweetness, and complex flavor profiles that may include notes of tropical fruit, berries, and chocolate.
Arabica Gayo Coffee Bean, Speciality, Honey (Unroasted) honey process is a variation of the natural process where ripe coffee cherries are selectively picked and then partially pulped, leaving varying amounts of mucilage intact. The beans are then dried with the remaining mucilage, resulting in a sticky texture reminiscent of honey . This method produces coffees with rich, syrupy body, enhanced sweetness, and complex flavor profiles that may include notes of tropical fruit, berries, and chocolate
