A brief of Gayo coffee Arabica process

One of well-known coffee in global market is Arabica Gayo coffee. it included the best variety coffee in the world in several years ago. Arabica Gayo coffee came from Aceh Tengah, Aceh, Indonesia or called Gayo-Highland. The coffee planting is on 1.400 meters above the sea level. And upon the crafting one of the magnificient hands of the local farmers. Basically, the coffee cherry structure consists outer meat skin and coffee beans. It has effect on taste of coffee. Therefore, the process of Arabica coffee is after coffee was picked then brought to the grinding to separate the seeds with skin of the flesh. These seeds wiil be dried in order to remain safely stored before being sold to mark

Ideally, coffee has natural moisture level of about 60% but when it is dried the moisture will go down about 11-12%. The purpose of this is that the coffee beans are not too moist and rot when waiting time to sell. Furthermore, the best temperature for storage of green seed is not too hot and not too cold. Approximately is about 19’C – 27’C. This special temperature is believed to keep the quality of green beans to the maximum until shortly before roasted. The room with high humidity is not recommended for green seed storage because it wil disturb the quality of it.