Cooperative Coffee Products
OUR PRODUCT
GREEN BEANS SPECIFICATIONS
Description :
Gayo Arabica coffee is a specialty coffee from the Gayo highlands of Aceh, renowned for its fragrant aroma, complex flavor profile, balanced acidity, and smooth body. Produced from select coffee cherries and processed under strict quality standards, Gayo Arabica offers a distinctive character featuring floral, fruity, herbal, chocolate, and spicy notes
Origin
Coffee Name
:
Region
:
(Sub Region / Town)
:
Varieties
:
Altitude
:
Harvest Season
:
Grade
Coffee Grade
:
Moisture Content
:
Defect Rate
:
Screen Size
:
Cupping Score
:
Processing Method
:
Annual Production
:
Certification
Organic Only
:
Fair Trade Only
:
Fair Trade Organic ( FTO )
:
Delivery
Incoterms
:
Packaging
:
Process Flow
Harvest
Farmers
1. Arabica coffee cherries are selectively picked.
2. Priority is given to ripe red cherries.
3. Green, overripe, dried, and damaged cherries are separated out.
4. Picking is done carefully to avoid damaging the branches and fruit.
Collectors
1. Weighing and recording
2. Traceability
3. Delivery to the processing warehouse
Post-harvest
Red Cherry Processing Warehouse
1. Weighing and Re-recording
2. Pulping
3. Fermentation, Washing
4. Pre-drying
Green Coffee Bean Processing Warehouse
1. Wet Hulling
2. Further drying to a moisture content of 10–12%
3. Resting / Conditioning
4. Green bean sorting
Post-process
Grading dan Quality Control
1. Moisture content
2. Bean size & defect count
3. Density & aroma
4. Cupping / sensory evaluation
5. Storage
Final Quality Control & Packing
1. Final inspection is conducted prior to shipment
2. Lot, weight, origin, processing, and traceability information are verified
3. The coffee is then packaged according to the buyer's requirements
GREEN BEANS SPECIFICATIONS
Description :
In the “Full Washed” process, the skin and most of the coffee fruit’s mucilage are removed through depulping and washing before the beans are dried. This generally results in a cleaner cup, more distinct acidity, and flavor characteristics that more clearly reflect the coffee’s origin.
Origin
Coffee Name
:
Region
:
(Sub Region / Town)
:
Varieties
:
Altitude
:
Harvest Season
:
Grade
Coffee Grade
:
Moisture Content
:
Defect Rate
:
Screen Size
:
Cupping Score
:
Processing Method
:
Annual Production
:
Taste
Color
:
Aroma
:
Acidity
:
Body
:
Flavor
:
Aftertaste
:
Character
:
Certification
Organic Only
:
Fair Trade Only
:
Fair Trade Organic ( FTO )
:
Delivery
Incoterms
:
Packaging
:
Process Flow
Harvest
Cherry Harvesting
1. Selectively hand-pick ripe red coffee cherries
2. Avoid green, black, rotten, or pest-infested cherries
3. Do not collect cherries that have fallen to the ground
Fresh Fruit Sorting
1. Separate green and yellow fruit
2. Separate dry and rotten fruit
3. Separate leaves, twigs, stones and foreign objects
Post-harvest
Red Cherry Processing Warehouse
1. Weighing and Recording
2. Pre-washing / Flotation
3. Pulping / Depulping
4. 24-Hour Fermentation
5. Washing / Intensive Washing
Green Coffee Bean Processing Warehouse
1. Parchment Drying
2. Drying to a Stable Moisture Content of 10–12%
3. Parchment Resting / Conditioning
4. Hulling (Removal of Parchment Layer)
5. Green Bean Pre-Cleaning
6. Grading by Size & Density
7. Defect Sorting
Post-process
Quality Control & Cupping
1. Moisture content
2. Bean size & defect count
3. Density & aroma
4. Cupping / sensory evaluation
5. Storage
Final Sorting & Packing
1. Final inspection is conducted prior to shipment
2. Lot, weight, origin, processing, and traceability information are verified
3. The coffee is then packaged according to the buyer's requirements
GREEN BEANS SPECIFICATIONS
Description :
Natural Arabica coffee is processed by drying the coffee cherries whole, without first removing the skin and pulp. During the drying process, the cherries undergo natural fermentation, allowing the fruit’s characteristics to contribute to the flavor profile of the coffee beans.
Origin
Coffee Name
:
Region
:
(Sub Region / Town)
:
Varieties
:
Altitude
:
Harvest Season
:
Grade
Coffee Grade
:
Moisture Content
:
Defect Rate
:
Screen Size
:
Cupping Score
:
Processing Method
:
Annual Production
:
Taste
Color
:
Aroma
:
Acidity
:
Body
:
Flavor
:
Aftertaste
:
Character
:
Certification
Organic Only
:
Fair Trade Only
:
Fair Trade Organic ( FTO )
:
Delivery
Incoterms
:
Packaging
:
Process Flow
Harvest
Cherry Harvesting
1. Selectively hand-pick ripe red coffee cherries
2. Avoid green, black, rotten, or pest-infested cherries
3. Do not collect cherries that have fallen to the ground
Fresh Fruit Sorting
1. Separate green and yellow fruit
2. Separate dry and rotten fruit
3. Separate leaves, twigs, stones and foreign objects
Post-harvest
Red Cherry Processing Warehouse
1. Weighing and Recording
2. Pre-washing / Flotation
3. Drying Whole Cherries
4. Natural Drying and Fermentation
5. Routine Reversal
6. Drying Until the Water Content is Stable
Green Coffee Bean Processing Warehouse
1. Resting and Peeling
2. Green Bean Sorting
3. Grading
Post-process
Quality Control & Cupping
1. Moisture content
2. Bean size & defect count
3. Density & aroma
4. Cupping / sensory evaluation
5. Storage
Final Sorting & Packing
1. Final inspection is conducted prior to shipment
2. Lot, weight, origin, processing, and traceability information are verified
3. The coffee is then packaged according to the buyer's requirements