Robusta Gayo Coffee Bean

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Robusta Gayo has a rich and strong aroma, and the coffee is incredibly full bodied, almost syrupy. It lingers on the tongue with a long, clean aftertaste.



Characteristics :



Fragrance/Aroma : Fresh Nutty

Flavor : Complex Coffe Flavour with

Hints of Vanilla

Acidity : Good Acidity

Body : Medium to High of Full -

Body (Rich)



Specification :



Screen Size : 15-19

Moisture : Max 13%  

Triage : Max 6-10%  

Defect Value : Max 11



Description Scheme :



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 : Black Soil / Soil Formed of Young Materials

are very Fertile Volcanic who Contains Micro

Nutrients That are 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 : Balance body, acidity,

sweetness, fine Chocolate, Almond

Method of Harvest : Collecting Luwak's Secretion

Processing Method : Semi Washed Cleaning, manual dry hulled

Color -
Size 15 - 19
Raw Material Bean
Capacity (Month) 50 Tons

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