Gayo Long Berry

Specification

• Available Products: Green Coffee Beans, Roasted Coffee Beans, Ground Coffee
• Type: Arabica
• Screen Size: 18 (>7mm hole)
• Moisture: Max 13% 
• Triage: Max 6 
• Defect Value: Max 11
• Cupping Score: 84+
• Crop Year: 2024
• Lot Size: 200
• Bag Size: 60 KG
• Packaging: GrainPro Liner
• Certifications: Fair Trade, Organic, USDA, Rain Forest Alliance, Halal.

Characteristics

• Fragrance/Aroma: Fresh
• Flavor: Herbal, Refreshing, Spicy
• Acidity: Medium
• Body: Medium to High

Description Scheme

• Time from Flowers to Be Berry: 9 Months 
• Production (Kg/Ha): 800 to 1500   
• Optimal Temperature: 13 to 28°C
• Optimal Rainfall: 1500 to 3000 mm
• Altitude: 1200 to 1700 from Sea Level (asl)
• Soil Type: Black Soil /Soil Formed of Young
  Materials are very Fertile and Volcanic and contain Micro Nutrients Important to Plants.
• 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: Semi-wash Meth

About Gayo Long Berry Coffee

Cultivation and Harvesting

The journey of Gayo Long Berry Coffee begins with the careful selection of Arabica coffee plants, specifically the Gayo 1 variety, which has adapted over time to the region’s specific climate and altitude. The coffee trees flourish at elevations between 1,200 and 1,500 meters above sea level, allowing them to absorb the pure essence of the surrounding environment.

Farmers nurture the coffee plants, employing sustainable agricultural practices that emphasize organic cultivation and responsible land management. These environmentally conscious efforts not only yield exquisite coffee but also promote the preservation of the breathtaking landscapes of the Gayo Highlands.

During the harvesting season, which typically spans from June to December, skilled hands selectively handpick the ripest coffee cherries, ensuring only the finest fruits make it to the processing stage. This meticulous approach guarantees the highest quality beans, each brimming with the essence of the region’s fertile soils and pristine environment.

Processing and Drying

After harvest, the freshly picked coffee cherries undergo a traditional wet-hulling process, commonly known as “giling basah.” This unique method, exclusive to Indonesia, involves removing the skin and some of the pulp from the coffee beans while they are still moist. The beans are then sun-dried, allowing them to acquire their characteristic bluish-green color and moisture content ideal for further processing.

Upon reaching the desired moisture level, the beans undergo a final drying phase to stabilize their humidity and preserve their distinctive attributes. This intricate process imbues the Gayo Long Berry Coffee with its renowned earthy, herbaceous, and fruity flavor notes.

Flavor Profile

The moment you take your first sip of Gayo Long Berry Coffee, you are greeted by a harmonious melody of flavors that dance on your taste buds. Rich and full-bodied, this coffee delights with its well-balanced acidity and a velvety mouthfeel. Notes of dark chocolate and caramel complement its fruity undertones, reminiscent of ripe berries and citrus zest.

One of the highlights of Gayo Long Berry Coffee is its lingering finish, leaving behind a pleasant aftertaste that lingers on the palate, inviting you to savor each sip. The depth and complexity of its flavors make this coffee a true indulgence for coffee connoisseurs seeking a unique and unforgettable experience.

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