Green Bean Arabica Gayo Redines - Original Indonesian Coffee Beans - Raw Co

The coffee plantations, which have been developed since 1908, are thriving.
The area, which is located at an altitude of 1200 m above sea level, has
the largest coffee plantation in Indonesia, which is around 81,000
hectares. 42,000 hectares each, the rest (39,000 hectares). Plantations in
this area are managed by individuals and the cultivation of the plants is
done in the shade (shade grown coffee). The beans produced are arabica-type
beans which are suitable for planting. Arabica coffee production from Tanah
Gayo is the largest in Asia.
Flavor Characteristics Of Gayo Arabica Coffee.
Gayo coffee's strong flavor characteristics, low acidity with a hint of
spice, make it very popular, especially in the United States and Europe.
Its clean character makes it marketable as a house blend. A distinctive
feature of Gayo Arabica Coffee is that it tends to have an inconsistent
flavor. This happens because coffee plantations in the Gayo Highlands area
have different altitudes, as well as various cultivation methods. If coffee
is grown in different areas, at different altitudes, and of different
varieties, it is possible that the physical quality and flavor
characteristics will also differ.
Dry Processing Method
This method is very simple and is often used for robusta coffee as well as
90% of arabica coffee in Brazil. The harvested coffee fruit is immediately
dried, especially the ripe fruit. Drying of coffee fruit can be done in two
ways, namely:
-. Natural Drying
-. Artificial Drying Wet Processing Method
Wet processing methods include: reception, pulping, fermentation, washing,
drying, final processing, preservation and storage.
1. Receiving
The harvest should be moved as soon as possible to the sorting place to
avoid direct heating that can cause damage (such as: fruit discoloration,
coffee fruit becomes rotten).
2. Pulping
Pulping aims to separate the coffee from the outer shell and mesocarp
(flesh part), resulting in pulp. The working principle is to release the
exocarp and mesocarp of the coffee fruit where the process is carried out
in running water. This process will produce dried green coffee of different
types.
3. Fermentation
The fermentation process aims to release the mucilage that is still
attached to the horn skin and in the washing process will be easily
separated so as to facilitate the drying process.
4. Washing
Manual washing is carried out on the coffee fruit from the fementation tub
which is flowed with water through the channel in the washing tub which is
immediately stirred.
5. Drying
Preliminary drying of wet parchment coffee, the moisture content is reduced
from 60% to 53%. Alternatively the coffee can be sun-dried for 2 or 3 days
with frequent stirring. The moisture content can reach 45 %. Drying of
Parchment coffee is continued, carried out in the sun until the moisture
content reaches 11 %, which in turn can maintain storage stability.
6. Final Process
The next process is the final cleaning process which aims to maintain the
appearance so that it is good for export or reprocessing. The stages of
this final cleaning process include:
7. Preservation And Storage
Coffee fruit can be stored in the form of dried coffee fruit or dried
parchment coffee fruit which requires the same storage conditions. Coffee
beans KA water 11% and air RH no more than 74%
Additional Infomation :

Storage Type : Bag, Pouch, custom
Product Type : Coffee Bean
Processing Type : Semi Washed
Variety : Arabica Coffee
Instruction for use : Store in Cool, Dry Place
Grade :Grade A ARABICA PREMIUM
Maturity : Good Maturity
Additional Ingredient : Coffee Bean Only
Max. Moisture (%) : 5
Brand Name : Arabica Gayo
Cultivation Type : Organic
Coffee Type : Arabica 100%
Ingredient :Coffee Bean
Aroma : Natural Coffee Aroma
Shelf Life : 2-3 Year
Place of Origin : Indonesian
MOQ : 1000kgs
Size : Natural

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product, or special price.

Minimum Order: 1 kilograms

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