Gayo Wine 225 gm
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In Gayo Arabica Fermented Coffee, the red coffee cherries are picked at an altitude of 1500-1700m above sea level, fruits with thick mucilage are then selected to ensure higher sugar content, cherries are then dried for two hours before fermentation process begins. This process is followed by anaerobic and carbonic fermentation for 30 days before the final drying stage, and the result is sweet coffee beans that will make a perfect afternoon treat, or an after dinner coffee to end your day with.
Growing Altitude: 1700 MASL
Cupping Notes: Winey, Raisin, Fruity
Roast profile : Filter Application