Place of Origin: Kayo, Indonesia Bean Type: Arabica Processing: Wine Processing Altitude: 1300M
Roast Level: Medium Dark Roast
Taste and aroma: red wine
Flavor: Mango, jackfruit Body: Medium to thick Acidity: Lemon, acetic acid
SCA: 84
Origin: Indonesia Gayo
Bean Type: Arabica
Process: Wine Process
Altitude: 1300M
Roast Level : Medium Dark
Taste
Aroma : Red Wine
Flavor: Mango, Jackfruit
Body: Medium to Heavy
Acidity: Citric, Acetic
SCA: 84
Sumatra wine processed coffee is the latest trend in Gayo coffee. The Aceh people call this post-harvest process the "wine process," which occurs through a natural fermentation process. The result is a very aromatic Mandheling coffee with fruity notes and a very sweet and inviting wine. But don’t worry, GAYO wine-processed coffee does not contain alcohol. Please note that alcohol evaporates at 80 degrees Celsius, while GAYO wine-processed coffee can be roasted at temperatures up to 200 degrees Celsius. Sumatra wine processed coffee is Mandheling coffee originating from Jagong Jeget in Aceh (1560-1680 average altitude). Sumatra wine processed coffee is roasted using PROBATONE 12 for Medium City+.
Sumatran wine process coffee is the latest trend in Gayo coffee. Aceh people call this post-harvest process the "wine process", which is carried out through a natural fermentation process. The result is a very aromatic mandheling coffee with fruity aromas and very sweet and inviting wine. But don't worry, GAYO Wine Coffee does not contain alcohol. Please note that alcohol will evaporate at a temperature of 80 degrees Celsius, while the roasting temperature of GAYO wine coffee can reach up to 200 degrees Celsius. Sumatran wine process coffee is a Mandheling coffee from Jagong Jeget (1560-1680 average altitude) from Aceh. Sumatran wine process coffee is roasted into Medium City + using PROBATONE 12.
