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Sumatra Mandheling Permata Gayo

Cupping notes

Choc, black pepper, orange, apple, herbal, guava.

Description

Farmers deliver the “Gabah” which is wet parchment coffee with around a 45% moisture content.

The Gabah is then dried for around a day prior to hulling. After hulling the “Labu” wet green bean at 30% moisture takes a further two days to become “Assalan” which has a 20% moisture content.

Assalan is transported to the main dry mill where it will be further dried for half a day to 13% as unsorted green bean which is then ready for grading and export.

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Origin
Process
Wet - Hulled (Giling Basah)
Altitude
1100-1600m
Harvest
October - July
Species
SCA score
83
Varietal
Certification
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