Aceh Gayo coffee taste

Aceh is located on the northern tip of the island of Sumatra and has a variety of types of uniqueness, ranging from culture, customs, culinary delights, beautiful landscapes to other unique things. Not only that, Aceh is also known as one of the biggest Arabica coffee production centers not only in Indonesia, but also in Asia with good quality coffee at the world level. The coffee is better known as Kopi "Gayo" because of its distinctive aroma and taste. Gayo coffee is a variety of Arabica coffee which is one of the leading commodities originating from the Gayo Highlands, Central Aceh, Indonesia.

Plantations in Gayo, Central Aceh are on average between 1,000 and 1,200 meters above sea level. The location is around the city of Takengon and close to Lake Tawar. The majority of tribes who live in this area are Gayo people.

Plantations in this area are managed by individuals and their cultivation is carried out in a shade grown (shade grown coffee). The seeds produced are arabica seeds which are suitable to be planted here.

Character of Gayo Arabica Coffee Taste

The strong taste of Gayo coffee, its low acidity with a little spice, makes it very popular, especially in the United States and Europe. The clean character makes it sell as a mixture of house blend. The hallmark of Gayo Arabica Coffee is that it tends to have an inconsistent taste. This happened because the coffee plantations in the Gayo Plateau area had different heights, as well as various ways of cultivation. If coffee is planted in different areas, with different heights, as well as diverse varieties, then it allows the characteristics of physical quality and taste will also be different.

Processing

Broadly speaking and based on how it works, there are two ways of processing wet coffee fruit into rice coffee. Rice coffee comes from wet coffee fruit that has undergone several levels of processing. There are two ways of processing coffee fruit, including wet processing and dry processing. Wet coffee processing is usually called WIB (West Indische Bereiding), while processing the dry method is usually called OIB (Ost Indische Bereiding).

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The main difference from the two processes mentioned above is the dry process of stripping the fruit flesh, horn skin and epidermis done after the coffee beans are dry (spindle coffee), whereas in the wet process of stripping the fruit flesh is done while the coffee beans are still wet.

Dry Processing Method

This method is very simple and is often used for Robusta coffee and also 90% of Arabica coffee in Brazil. The coffee fruit that has been harvested is immediately dried especially the ripe fruit. Coffee fruit roasting can be done in two ways, namely:

Natural Drying

Artificial Drying

Wet Processing Method

Wet processing methods include: reception, pulping, fermentation, washing, drying, finishing, preservation and storage.

1. Reception

The harvest must be moved as soon as possible to the processing area to avoid direct heating which can cause damage (such as: discoloration of the fruit, coffee fruit becomes rotten).

2. Pulping

Pulping aims to separate coffee from the outer shell and mesocarp (the meat), the result is 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 different types of dry green coffee.

3. Fermentation

The fermentation process aims to release slimy fruit flesh (mucilage) that is still attached to the skin of the horn and in the washing process will be easily separated so as to facilitate the drying process.

4. Washing

Washing is done manually on the coffee fruit from the cementation basin that is flowed with water through the channels in the washing tank which is immediately stirred.

5. Drying

Preliminary drying of wet parchment coffee, the water content is reduced from 60% to 53%. As an alternative to coffee can be dried in the sun 2 or 3 days and often stirred. Moisture content can reach 45%. Parchment coffee drying is continued, carried out in the sun until the water content reaches 11% which ultimately can maintain storage stability.

6. Final Process

The next process is the final cleaning process that aims to maintain the appearance so that both for export and 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 that requires the same storage conditions. Coffee beans KA water 11% and RH air no more than 74%.

Arabica coffee can be ordered at Coffeland Indonesia. We also supply, Aceh Gayo Arabica Specialty, Wamena Papua Arabica Specialty, Bali Kintamani Arabica Specialty, Flores Specialty Arabica, Java Specialty Arabica, Malabar Specialty Arabica, Sumatra Mandheling Arabica, and Toraja Specialty Arabica .. Packaging starting at 250gr, 500gr and 1Kg.

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