Founded in 2006 with the aim of guaranteeing traceability along the supply chain, Permata Gayo manages all aspects of coffee production, improving both consistency and quality. The Galling-Basah process is unique to Sumatra and involves three steps, depending on moisture content: ‘Gabah’, wet parchment coffee which is dried immediately and hulled; ‘Labu’, wet green beans at about 30-40% humidity; and finally ‘Assalan’, which is exported at 12-13% humidity. This process produces a deep blue or green hue to the raw coffee, creating a special cupping profile.
Coffee Origen: Aceh Province, Indonesia
Varietals: Tim-tim, Bourbon & Ateng
Altitude: 1.200 – 1600 m.a.s.l
Tasting notes: Dark berries and dark chocolate
Process: Galling – Basah
Please note: “Tasting Notes” does not mean flavour. The tasting notes listed on each coffee bag are very subtle and only discernible if the coffee is made black.