Aceh Gayo

Description

Description Scheme Aceh Gayo Coffee Beans

Time from Flowers to Be Berry: 9 Months
Production (Kg/Ha): 800 to 1500
Optimal Temperature: 13 to 28°C
Optimal Rainfall: 100 to 3000 mm
Altitude: 1200 to 1700 from Sea Level (asl)
Soil Type: Fertile volcanic soil, wet climate, near to equator (North)
Country of Origin: Indonesia
Production Areas : Aceh (Takengon, Bener Meriah, Angkup, Sukarame, Bies, Jagung, Sabun, Pondokbaru)
Caffeine Content: 0.8 to 1.4%
Form of Seeds: Flat with a Clear Midline
Character Stew: Acid & Chocolate
Method of Harvest: Mechanical and Hand Pick
Processing Method: Mostly wet processed, wet hulling (Smallholders) and Small Quantity Wet Process, Dry Hulling of Fully Wash Process (Big Processor)

Introduction

Regarding premium coffee beans, the Arabica coffee of Aceh Gayo from the Central Aceh Region stands out as one of the finest in the world. These beans are harvested from meticulously maintained plantations, producing a coffee that delights the senses with its exceptional fragrance, flavor, acidity, body, and overall quality.

Specifications of Sumatra Aceh Gayo Green Coffee Beans (Grade 1)

To truly appreciate Aceh Gayo Arabica coffee, it is essential to understand its specifications. These specifications determine the quality and characteristics of the beans, ensuring a consistent and superior product.

Screen Size: 15-19

Aceh Gayo Arabica coffee beans have a screen size range of 15 to 19. This size classification ensures that the beans are of optimal size and quality, contributing to the overall flavor and aroma.

Moisture: Maximum 13%

To maintain the freshness and quality of the beans, the moisture content of Aceh Gayo Arabica coffee is carefully controlled. With a maximum moisture level of 13%, the beans retain their flavors and aromas for longer.

Triage: 8-10%

Gayo Arabica coffee beans’ triage, or defect rate, is between 8% and 10%. This meticulous sorting process ensures that only the highest quality beans are selected for consumption, guaranteeing a superior cup of coffee.

Defect Value: Maximum 11

The defect value of Aceh Gayo coffee beans does not exceed 11. This specification signifies the meticulousness of the bean selection process, ensuring that only beans of the highest quality are chosen.

Description Scheme of Aceh Gayo Arabica Green Coffee Beans (Grade 1)

It is essential to comprehensively delve into its description scheme to understand Aceh Gayo green coffee beans. This scheme encompasses various aspects such as production, optimal growing conditions, and processing methods.

Time from Flowers to Berry: 9 Months

Aceh Gayo Arabica coffee beans require approximately 9 months to develop from flowers to berries. This extended duration allows the beans to create complex flavors and aromas, producing a remarkable coffee experience.

Production: 800 to 1500 Kg/Ha

Aceh Gayo Arabica, coffee bean production ranges from 800 to 1500 kilograms per hectare. This moderate yield ensures that attention to detail and quality is maintained throughout the show, producing exceptional coffee beans.

Optimal Temperature: 13 to 28°C

The optimal temperature range for cultivating Aceh Gayo Arabica coffee beans is between 13 and 28 degrees Celsius. These temperatures provide the ideal conditions for the beans to flourish, allowing them to develop their distinctive flavors and aromas.

Optimal Rainfall: 100 to 3000 mm

Aceh Gayo Arabica coffee thrives in regions with an optimal rainfall range of 100 to 3000 millimeters. This level of rainfall ensures that the coffee plants receive adequate hydration, leading to healthy growth and optimal bean development.

Altitude: 1200 to 1700 meters above Sea Level (asl)

The altitude at which Aceh Gayo coffee beans are cultivated ranges from 1200 to 1700 meters above sea level. This elevation is crucial in creating favorable growing conditions, contributing to the beans’ exceptional quality and flavor.

Soil Type: Fertile Volcanic Soil, Wet Climate, near the Equator (North)

The coffee plantations in Aceh Gayo benefit from fertile volcanic soil and a wet climate due to their proximity to the equator. This combination of soil composition and weather conditions provides an ideal environment for coffee plants to thrive, producing exceptional bean quality.

Country of Origin: Indonesia

Aceh Gayo Arabica coffee beans proudly hail from Indonesia, a country known for its rich coffee heritage. The Indonesian coffee industry is renowned worldwide, and the Aceh Gayo variety exemplifies the excellence and diversity of Indonesian coffee production.

Production Areas: Aceh (Takengon, Bener Meriah, Angkup, Sukarame, Bies, Jagung, Sabun, Pondokbaru)

Aceh Gayo coffee beans are primarily produced in various regions within Aceh, including Takengon, Bener Meriah, Angkup, Sukarame, Bies, Jagung, Sabun, and Pondokbaru. These areas provide the ideal conditions for cultivating premium coffee beans, resulting in the exceptional quality associated with Aceh Gayo.

Caffeine Content: 0.8 to 1.4%

Gayo coffee beans contain a caffeine content ranging from 0.8% to 1.4%. This caffeine level ensures a pleasant and stimulating coffee experience without excessive caffeine intensity.

Form of Seeds: Flat with a Clear Midline

Gayo Arabica, coffee bean seeds, has a flat shape with an apparent midline. This distinctive form adds to the uniqueness of the beans and contributes to their overall visual appeal.

Character Stew: Acid & Chocolate

Gayo coffee exhibits a character stew of acidity and chocolate notes. The acidity adds brightness and liveliness to the flavour profile, while the chocolate undertones provide a rich and indulgent dimension to the taste experience.

Method of Harvest: Mechanical and Hand-Picked

The harvest of  Gayo Arabica coffee beans employs mechanical and hand-picking methods. This meticulous approach ensures that the beans are harvested at the peak of ripeness, preserving their flavors and aromas.

Processing Method: Wet Processed (Smallholders) and Dry Hulling or Fully Wash Process (Big Processor)

Aceh Gayo coffee beans undergo various processing methods, depending on the production scale. Smallholders typically utilize wet processing techniques, while larger processors employ dry hulling or fully-wash processes. Regardless of the method, utmost care is taken to maintain the integrity and quality of the beans.