GAYO Grade 1

Characteristics
   
Aroma : Fresh nutty
Flavor  : Complex coffee flavor with hints of vanilla
Acidity : Good Acidity
Body   : Medium to high or full body (rich)
     
Description scheme    

Time from flowers to be a berry : 9 months
Production (tons / ha) : 30,000 to 40,000
Optimal temperature  : 13 to 28 Degrees Celcius
Optimal rainfall           : 100 to 3,000 mm
Altitude                       : 1,000 to 1,500 from sea level (ASL)
Soil type                     : Volcanic soil, wet climate, near to equator (north)
Country of origin       : Indonesia
Production areas       : Gayo island, Central Aceh, Northern Sumatra
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    : Mostly wet processed, wet hulling (small holders), and small quantity wet process; dry hulling or fully wash process (big processor)
     
Specification    

Screen size : 15 -19
Moisture      : Max 13 %
Triage           : Max 8 - 10 %
Defect value : Max 11