Aceh Gayo
$18.00
Origin: Aceh, Sumatra
What we taste: Berries & Cream, Apple Juice, Peppermint Bark
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. In this processing method, the cherry is removed from the seed, and then the seeds are allowed to ferment with the mucilage for a few hours before it is washed off and allowed to dry. At around 35% moisture content, the coffee is milled to remove the parchment layer from the seed. This step can be particularly traumatic for the seeds due to the higher moisture content. This process was specifically developed in Sumatra to help process the coffee more quickly since it is more difficult to dry coffee for longer periods in such a damp, rainy climate. 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.
