Coffee Indonesia Jingki Gayo Filter 100 g

Coffee Indonesia Jingki Gayo Filter 100 g

Coffee Indonesia Jingki Gayo Filter 100 g

  • Dark stout
  • Chocolate brownie
  • Apple cider
  • Plu
  • aftertaste: Very long, with a sparkling apple cider–like acidity that balances the sweetness and adds freshness.
  • altitude: 1300–1450 m.a.s.l.
  • aroma: Intense and sweet, with pronounced fermented notes. Reminiscent of a hoppy stout, with hints of cocoa and ripe fruit.
  • body: Full and dense — velvety, enveloping, almost syrupy.
  • process: Anaerobic Natural
  • region: Bener Meriah, Gayo Highlands, Aceh
  • score: 88
  • taste: Ripe and lingering. Deep sweetness of dark chocolate and fruit preserves, with a well-integrated fermented complexity.
  • variety: Gajo 1, Gajo 2
€11,60
€11,60
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Description

This coffee comes from the Gayo region in Aceh province, grown at high altitude in fertile volcanic soils under a cool tropical climate. The coffee trees grow in the shade, and the cherries are hand-picked.

Selection is carried out using the traditional Rimbang flotation method, ensuring that only fully ripe cherries are used. All post-harvest processes are strictly controlled to maintain consistent quality.

Gayo coffee has a history dating back to 1908 and remains a fundamental part of the culture and economy of local farming communities.

Origin

Dutch traders introduced the first coffee trees to Indonesia in the late 17th century. Within a few decades, they spread across numerous Indonesian islands, with the largest being Sulawesi, Sumatra, Java, and Bali. Today, Indonesia is often referred to as a coffee country.

The oldest variety of coffee grown in Indonesia is Arabica. Its excellent flavor and rich aroma, light acidity, and a distinctive aftertaste resembling molasses make Indonesian coffee a unique delight.

General characteristics of Indonesian coffee:

  • Smooth, sweet flavor
  • Hints of spices
  • Pleasant alcoholic aftertaste"

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