Gayo Speacialty FullWash
Origin : GAYO Highland, Sumatera
Bean Variety : 100% Arabica (Ateng Super)
Processing : Fullwash
Grade : 1
Altitude : 1300 -1800 MASL
Moisture : Max. 13%
Screen Size : 16 to 18
Defect Value : Max. 5%
SCA Score : 84
Aroma : Floral, citrus, sweet, clean aroma
Acidity : Medium to high, brighter and more lively that semiwash
Body : Medium to High of Full Body (Rich), cleaner and lighter
Potential Tasting Profile : Brown sugar, citrus red fruid, floral, sometimes honey or tea-like notes, Clean, sweet, refreshing finish.
Fullwash Process : Fullwashed Gayo offers exceptional cup clarity and technical consistency. Freshly harvested cherries are pulped and fremented for 12 hours before receiving a full wash. The beans then undergo a secondary 24-hour underwater soak in dedicated channels or tanks to thoroughly break down and remove all remaining mucilage, leaving pure parchment ready for slow drying to a stbale 12-13% moisture level. Stripping the mucilage entirely ensures uniform drying, significantly reducing defect rates while improving screen-size uniformity across every lot.
Time from Flower to Berry : 9 Months
Production : 800 to 1500 Kg/Ha
Optimal Temperature : 13 to 18 Celcius
Soil Type : Fertile Volcanic Soil
Method Of Harvest : Hand Picked
Country Of Origin : Indonesia
Specialty Gayo Wine
Origin : GAYO Highland, Sumatera
Bean Variety : 100% Arabica (Ateng Super)
Processing : Wine Process
Grade : Premium Specialty
Altitude : 1300 -1800 MASL
Moisture : Max. 13%
Screen Size : 16 to 18
Defect Value : Max. 5%
SCA Score : 85+
Flavor : Excpect a multi-layered profile featuring deep stone fruit, dried berries, subtle floral nuances
Chareteristic and Flavor Profile : Known for their striking aroma and sophisticated flavor profile.
Gayo WIne green coffe beans represent indonesia specialty Arabica at its finest. Through precision fermentation
natural sugars of the coffe cherry transform to produce an elegant cup rich in floral
aromatics, warm baking spices, and dark chocolate understones.
Cup Profile & Versatility
. Balanced Acidity : Exhibits a lively, wine-like brightness that remains smooth and refined, allowing the fruited notes to shine without
overwhelming the palate.
. Textured Mouthfeel : Delivers a soft, well-structured, medium-to-full body that provides a lingering, velvet finish.
. Brewing Adaptability : Performs exceptionally well acros extraction methods, offering and expressive, nuanced cup as a single-origin filter option or a sweet, complex expresso base.
Wine Process : Hailing from the volcanic slopes of Aceh Gayo Highland, Gayo Wine Arabica is one of
the specialty coffee world’s most captivating single origin offerings. Ist distinctive profile is crafted
through and sugars. This technique create rich, wine like character without mimicking alkohol-unlocking and expressive
cup that balance a heavy, syrup like body with vibrant, wine acidity and refined natural sweetness.
Time from Flower to Berry : 9 MOnths
Production : 800 to 1500 Kg/Ha
Optimal Temperature : 13 to 18 Celcius
Optimal Rainfall : 100 to 300 mm
Soil Type ; Fertile Volcanic Soil
Method Of Harvest : Hand Picked
Country Of Origin : Indonesia
Specialty Semiwashed Gayo
Origin : GAYO Highland, Sumatera
Bean Variety : 100% Arabica (Ateng Super)
Processing : Wine Process
Grade : Premium Specialty
Altitude : 1300 – 1800 MASL
Moisture : Max. 13%
Screen Size : 16 to 18
Defect Value : Max. 5%
SCA Score : 85+
Flavor : Expect a multi-layered profile featuring deep stone fruit, dried berries, subtle floral nuances.
Characteristic and Flavor Profile : Known for their striking aroma and sophisticated flavor profile. Gayo Wine green coffee beans represent Indonesia’s specialty Arabica at its finest. Through precision fermentation, natural sugars of the coffee cherry transform to produce an elegant cup rich in floral aromatics, warm baking spices, and dark chocolate undertones.
Cup Profile & Versatility
• Balanced Acidity : Exhibits a lively, wine-like brightness that remains smooth and refined, allowing the fruited notes to shine without overwhelming the palate.
• Textured Mouthfeel : Delivers a soft, well-structured, medium-to-full body that provides a lingering, velvet finish.
• Brewing Adaptability : Performs exceptionally well across extraction methods, offering an expressive, nuanced cup as a single-origin filter option or a sweet, complex espresso base.
Wine Process : Hailing from the volcanic slopes of Aceh Gayo Highland, Gayo Wine Arabica is one of the specialty coffee world’s most captivating single-origin offerings. Its distinctive profile is crafted through precision fermentation of coffee cherries and natural sugars. This technique creates a rich, wine-like character without mimicking alcohol—unlocking an expressive cup that balances a heavy, syrup-like body with vibrant wine acidity and refined natural sweetness.
Time from Flower to Berry : 9 Months
Production : 800 to 1500 Kg/Ha
Optimal Temperature : 13 to 18 Celsius
Optimal Rainfall : 100 to 300 mm
Soil Type : Fertile Volcanic Soil
Method Of Harvest : Hand Picked
Country Of Origin : Indonesia
Specialty Semiwash Lintong
Origin : GAYO Highland, Sumatera
Bean Variety : 100% Arabica (Ateng Super)
Processing : Semiwash
Grade : 1
Altitude : 1300 -1800 MASL
Moisture : Max. 13%
Screen Size : 16 to 18
Defect Value : Max. 11%
SCA Score : 85+
Aroma : Sumatran classic style, deep and earthy profile
Acidity : Medium to Low, smooth rounded profile
Body : Medium, viscous, syrup and more matte
Potential Tasting : Earthy herbs, cedar, rich nutty undertones, fruity flavors, chocolate, sweet tobacco, introducing a distinctive harmonious savory edge.
Time from Flower to Berry : 9 Months
Production : 800 to 1500 Kg/Ha
Optimal Temperature : 13 to 28 Celcius
Optimal Rainfall : 100 to 300 mm
Soil Type : Fertile Volcanic Soil
Method Of Harvest : Hand Picked
Country Of Origin : Indonesia
