Green coffee bean is a type of coffee that has not yet entered the roasting process. Because the roasting process of coffee beans can reduce the amount of chlorogenic acid. That is what causes the level of chlorogenic acid in green coffee beans to be very high compared to other types of coffee. Our green beans have a max moisture level of 12%.

Gayo coffee has been famous since the Dutch era as the producer of the best coffee in Indonesia. Gayo coffee is one of the most famous and preferred coffees in the world. The taste of Gayo coffee itself tastes more bitter with a low acidity. The aroma is very sharp, making this type of coffee preferred. No wonder this coffee is the largest coffee producer in Asia. Despite its bitter taste, Gayo coffee gives every sip a savory aroma.

honey process is a type of unwash process in which the coffee cherries are peeled and dried with a layer of mucilage (sap) that still covers the coffee beans after pulping (peeling the cherry skin). Then during the drying process, this layer still absorbs moisture from the air, making it stickier similar to the texture of honey.

Although Robusta Coffee in the Gayo highlands is spelled out, the plantation is not extensive, which is only one-tenth of the Arabica land,
But Robusta Coffee is a plant that has been known and cultivated for a very long time in TanohGayo, Robusta Gayo has a “strong” taste and has a Nutty aftertaste

Roasted coffee beans are green beans that have passed the roasting process to a certain level of maturity. The roasted seeds are ready for consumption after the first crack, usually characterized by a sweet aroma due to the caramelization process in the beans. In the coffee roasting process, temperature and time will affect the final result and taste of the coffee