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Aceh Gayo
Aceh Gayo is produced in Central Aceh in the Jagong Jeget district. Aceh is a semi-autonomous province at the northern end of Sumatra. Most coffee grown in Sumatra is processed using the wet-hull process. What makes Aceh Gayo stand out from the crowd is its use of the Anaerobic Honey processing method. The cherries were picked and cleaned of any debris before being put into airtight bags, where they were left to ferment anaerobically for 72 hours. After this fermentation, the fruit is washed off the coffee, and then the seeds are depulped. For this particular coffee, a mechanical depulper was used so that a specific amount of the mucilage is left on the coffee for the drying process. This extra time with the mucilage really helps boost the sweetness, acidity, and fruitiness of this coffee.
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