ABOUT ARABICA COFFEE GAYO

Aceh is located at the northern tip of the island of Sumatra. It has various types of uniqueness, ranging from culture, customs, culinary specialties, beautiful natural scenery, and other unique things. Not only that, but Aceh is also known as one of the largest Arabica coffee production centres not only in Indonesia but also in Asia, with good coffee quality globally. This coffee is known as "Gayo" Coffee. Because of the distinctive aroma and taste of coffee, Gayo coffee is an Arabica coffee variety that is one of the leading commodities originating from the Gayo highlands (Central Aceh, lively and Gayo lues). The average plantation in Gayo is at an altitude of 1,000 to 1,800 meters above sea level. The location is in 3 districts, namely district Central Aceh, Bener Meriah and Gayo Lues. The majority of the tribes living in this area are Gayo people, who live from coffee beans. "One for all, all for one" This adage is often heard because coffee is for all the Gayo farmers' needs from birth to death due to coffee.

HONEY PROCESS

The honey process or often called natural pulp, is one of the post-harvest processes. This process was first introduced in Brazil. However, now this process has become popular in Indonesia. The processing process for this honey process is that the skin of the coffee cherry is first peeled, then dried with the mucilage layer still covering the coffee bean. During the drying process, the mucilage layer still absorbs moisture from the air, making it more sticky and having a honey-like texture. The goal is to be dried in this condition so that the mucilage layer can dry and absorb into the coffee beans. Resulting in a high sweetness and acidity balance because mucilage stores sugar and acidity content and is dried in a stack to allow fermentation to occur. The resulting taste is a soft body, prominent sweetness, low acidity, and a little fruity, although not as strong as Natural Process. The thickness of the mucilage layer affects the color of the coffee after drying. There are 3 colors after the process, namely yellow honey with 25% mucilage layer and drying for 8 days, red honey with 50% mucilage layer and drying for 12 days, then black honey with 100% mucilage layer, and the drying process for 30 days. As a result, black honey has a high flavor complexity compared to other methods.