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Arabica Gayo Coffee Bean

(1.3)
Supplier From Indonesia
Oct-16-21

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

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Arabica Gayo Coffee - The Pride of Sumatra

Indulge in the rich, smooth taste of Arabica Gayo Coffee, a premium specialty coffee grown in the lush highlands of Aceh, Indonesia. Cultivated at elevations of 1,200 to 1,700 meters above sea level, Gayo coffee is renowned for its low acidity, full body, and deep, complex flavors.

Why Choose Arabica Gayo?

- Rich & Smooth Flavor - A perfect balance of chocolatey, earthy, and nutty notes with hints of caramel and spice.
- Naturally Low Acidity - Gentle on the stomach while delivering a bold, satisfying taste.
- 100% Organic & Hand-Picked Grown using traditional, sustainable farming methods for the finest quality.
- Shade-Grown & Fair Trade-Supporting local Gayo farmers and ensuring ethical, eco-friendly production.
- Max moisture -- 13%
- Defect -- Max 11%

Taste the Essence of Sumatra

Whether you prefer it as a classic black brew, a rich espresso, or a creamy latte, Arabica Gayo delivers a uniquely smooth and aromatic coffee experience. Elevate your coffee ritual with the authentic taste of Indonesia's finest beans.

Freshly roasted, expertly crafted. Experience Arabica
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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
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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
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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.
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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.
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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.
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- Packaging: Jute bags with plastic lining
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Semi-washed Process (Pulped Natural Process)
The semi-washed process, also known as the pulped natural process, combines elements of both the natural and washed processing methods.
Ripe coffee cherries are pulped to remove the outer skin, but the beans are left covered in a thin layer of mucilage and dried without fermentation.
This method results in coffees with a unique combination of fruity sweetness from the mucilage and clarity of flavor from the washed process, often exhibiting a creamy mouthfeel and nuanced acidity.
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