Gayo Arabica specialty coffee producer by Degayo Group

Gayo Arabica specialty coffee producer by Degayo Group.

“Unveiling excellence as a leading Gayo Arabica specialty coffee green beans producer”

The origin of our DEGAYO COFFEE name came from the word “GAYO” which was named after GAYO High- lands. The word “DE” comes from the word “The”. Gayo Highland situated within the buffer zone of Leuser National Park (the oldest and largest in Indonesia). In the heart of Sumatra’s jungle. The second largest protected tropical rainforest after Amazon. It is part of a unique and little-explored ecosystem, which corresponds to the jungle territory of middle Acheh.

The unique conditions at which the coffee grows can be listed as follows: high elevation, rich volcanic soils, unique microclimate, low temperatures, microorganism beneficial to coffee, unique coffee yeasts, fungi, fog and mist during the dry season, virgin-native cloudy rain forest surrounds the coffee trees, low temperatures at nights (in the highest areas in can occasionally reach between 13 – 20 C) which elongates the production period and of the tree and the ripening of the fruit which is a crucial attribute for the development of the bean. These attributes create a distinguished cup.

 

All the farms are located in the Gayo Highland territories, each with very different terroirs. Each farm is unique due to its location, which gives rise to distinct microclimates and microorganisms surrounding the Gayo Arabica coffee plantations. Our farms altitude is located in between 1500 – 1800 meters above sea level.

 

Degayo Group team manages to expand the possibilities of Gayo Arabica coffee by implementing Gayo Arabica green beans specialty processing methods. The methods such as:

1. Natural
2. Natural Anaerobic
3. Honey
4. Honey Anaerobic
5. Long fermentation
6. Wet Hulled
7. Fully Washed

**Our Gayo Arabica variety are: Bourbon, Abyssinia, P88, Ateng, Super Ateng, Gayo 1, Gayo 2, and Timtim.

 

1. Natural Process

The Natural Process, also known as the Dry Process, under DEGAYO GROUP method, we made:

• No fermentation.
• The drying process will take 40 days.
• Altitude at 1700 masl (meters above sea level).
• Moist: 12%, Defect: 4%.
• Passage Trough A Screen, % (w/w) Ꝋ 5mm: 0 – 5 max.
• Grade 1 double pick international grading standard ONLY.
• Specialty Coffee Association standard

The natural process produces coffee with a full, heavy body and a sweet, fruity flavour. The acidity is typically lower than in washed coffees, and the flavour profile can vary widely depending on the specific growing region and the variety of coffee. Natural process coffees can be particularly complex and nuanced, with notes of berries, stone fruit, chocolate, and spices.

However, because the coffee cherries are dried with their fruit still intact, natural process coffees can also be more susceptible to defects and flavours if not carefully monitored and processed. As a result, the natural process is often considered more challenging and riskier than other processing methods.

 

2. Natural ANAEROBIC Process

The Natural ANAEROBIC Process, under DEGAYO GROUP method, we made:

• 5 days ANAEROBIC fermentation.
• The drying process will take 40 days.
• Altitude at 1500 masl (meters above sea level).
• Moist: 12%, Defect: 4%.
• Passage Trough A Screen, % (w/w) Ꝋ 5mm: 0 – 5 max.
• Grade 1 double pick international grading standard ONLY.
• Specialty Coffee Association standard

The natural ANAEROBIC process produces more complex taste which can fulfil many coffee enthusiasts especially for the European regions.

3. Honey Process

The honey process, also known as the pulped natural process, is a hybrid of the washed and natural processes. It involves removing the skin and pulp from the coffee cherry using a pulper, leaving some of the fruit’s mucilage attached to the beans. The beans are then dried with the mucilage still intact. 100% Gayo Arabica beans with mix variety. DEGAYO GROUP produces this process:

• No fermentation
• The drying process will take 25 days
• Moist: 12%, Defect: 4%
• Passage Trough A Screen, % (w/w) Ꝋ 5mm: 0 – 5 max
• Grade 1 double pick international grading standard ONLY
• Specialty Coffee Association standard

The honey process produces coffee with a medium body and a balanced flavor profile, with notes of fruit, nuts, and chocolate. The flavor profile can vary widely depending on the amount of mucilage left on the beans and the specific growing region. Honey process coffees are often described as having a sweetness and a mild acidity.

4. Honey ANAEROBIC Process

The Honey Anaerobic process is a relatively new method of coffee processing, and it is becoming increasingly popular among specialty coffee roasters and consumers. It requires careful monitoring and attention to detail to produce high-quality coffee, but it offers a unique and complex flavor profile that is highly sought after by coffee enthusiasts.

• The anaerobic fermentation process takes 5 days
• The drying process will take 25 days
• Altitude: 1500 masl (meters above sea level)
• Moist: 12%, Defect: 4%
• Passage Trough A Screen, % (w/w) Ꝋ 5mm: 0 – 5 max
• Grade 1 double pick international grading standard ONLY
• Specialty Coffee Association standard

The anaerobic process made these Gayo Arabica green beans coffee to taste even deeper into the in-depth complexity of exquisite coffee taste.

5. Semi-Washed Process

These process, also known as the wet-hulled process, and also the commercial grade beans, is commonly used in Malaysia, Indonesia and other parts of Southeast Asia. It involves removing the skin and pulp from the coffee cherry using a pulper, but the beans are then dried with some of the mucilage still attached. The parchment is then removed from the beans while they are still moist, before they are fully dried. DEGAYO group coffee semi washed process gayo arabica green beans are as following:

• The drying process will take around 7 – 10 days
• Altitude: 1500 masl (meters above sea level)
• Moist: 14%, Defect: 8%
• Passage Trough A Screen, % (w/w) Ꝋ 5mm: 0 – 5 max
• Grade 1 double pick international grading standard ONLY
• Quality Reference: SNI.01-2907-2008 / ICO (International Coffee Organization)

The semi-washed process produces coffee with a medium body and a balanced flavor profile. The flavor can vary depending on the amount of mucilage left on the beans, but semi-washed coffees are often described as having a sweetness and a mild acidity. The flavor profile may include notes of fruit, chocolate, or caramel.

The semi-washed process is less risky than the natural process, as the coffee beans are less susceptible to defects and off-flavors. However, it still requires careful monitoring and attention to detail to produce high-quality coffee. The semi-washed process is particularly popular in Brazil, where it is known as the “Pulped Natural” process.

 

6. Fully Washed Process

The Fully Washed Process is a coffee bean processing method that involves removing the Gayo Arabica green beans outer layers of the coffee cherry before drying the beans. The process begins by pulping the cherries using a machine to remove the skin and fruit. The beans are then washed and sorted by weight, with heavier beans indicating higher quality. Under DEGAYO GROUP, we do:

• 12 hours soaking process
• The drying process will take 14 days
• Altitude: 1700 masl (meters above sea level)
• Moist: 12%, Defect: 4%
• Passage Trough A Screen, % (w/w) Ꝋ 5mm: 0 – 5 max
• Grade 1 double pick international grading standard ONLY
• Specialty Coffee Association standard

The washed process produces coffee with a bright, clean flavour and a well-defined acidity. Because the fruit and mucilage are removed before drying, the beans have a consistent flavour profile and are less likely to develop off-flavors or defects.

 

7. Long Fermentation Process

The most complex and longest process of specialty methods comparing to all. Under DEGAYO GROUP, we make the Gayo Arabica green beans into long fermentation process by:

• The fermentation process takes 25 days
• The drying process will take 55 days
• Taste notes: blackcurrant, citrus, floral, herbs.
• 100% Arabica green beans
• Varieties: Mix (Tim-tim and Cattimor)
• Altitude: 1500 masl (meters above sea level)
• Moist: 12%, Defect: 4%
• Passage Trough A Screen, % (w/w) Ꝋ 5mm: 0 – 5 max
• Grade 1 double pick international grading standard ONLY

This process made the Gayo Arabica beans to taste with a unique and complex flavor profile that is often described as fruity, floral, and wine-like. The flavor profile can vary widely depending on the specific growing region and the fermentation time and temperature. Long fermentation process coffees are often highly sought after by specialty coffee roasters and consumers, as they offer a distinct and memorable taste experience.

However, the process is more time-consuming and expensive than other processing methods, and it requires specialised equipment and expertise. As a result, long fermentation process makes the Gayo Arabica coffees typically more expensive than other specialty coffees.

Conclusion

These Gayo Arabica specialty coffee beans processing methods under DEGAYO GROUP is an important step to produce quality beans. The processing method used can have a significant impact on the flavour, aroma, and overall quality of the coffee.

In conclusion, coffee bean processing methods plays a crucial role in determining the flavour and aroma of coffee. Even though it is 100% Gayo Arabica green beans, the method used can change the coffee’s body, acidity, sweetness, and flavour profile. By understanding the different processing methods available, coffee lovers can choose the perfect cup to suit their taste preferences.