The roasting house Qaiyo Indonesia

Qayo Highlands dried coffee crop suitable for lovers of moderate bitterness and clear hints. Farm name: Red Tiger Farmers, Piner Meryah area. Region: Gayo Highlands, Aceh, North Sumatra. Altitude: up to 1900 meters above sea level. Variety: Typica, Catimor, S-795. Processing method: dried. Hints: roasted nuts, banana cake, toffee. Description: The coffee arrived in the Piner Meryah region in Gayo Highlands or "Gayo highlands" in 1908 AD, about 200 years after coffee entered Indonesia through the Dutch. Our visit to these highlands in 2015 with the European Specialty Coffee Association marked the beginning of our deep exploration into the secrets of this enchanting island and its many farms, where regional and central governors welcomed us with a comprehensive program starting from the capital "Banda Aceh" in the north of the island, passing through Takengon, and ending in the Gayo highlands overlooking the stunning Lake Tawar. The region has rights to cultivate "Kopi Gayo" or Gayo coffee, which is considered a "globally registered protected classification," and no other region is allowed to grow this unique type of bean. Coffee is cultivated there at altitudes reaching 1700 meters above sea level, which are ideal and required for specialty coffee cultivation. The washed flavors of Piner Meryah are characterized by their deep, well-known profile typical of Sumatra island coffees, with a full-bodied, earthy, herbal flavor that mimics the natural bitterness of cocoa. Processing this coffee with wet peeling enhances its flavor pleasure, as the cherries are peeled and left to age in the honey layer for up to 36 hours to acquire a gentle sweetness. Then, the remaining honey layer is washed off, and the beans are left to dry slightly under the sun. Afterward, the protective husk is removed, and the beans, still moist, are dried again under the sun, which is an unconventional method in coffee processing. This process causes the green beans to develop a color closer to blue, giving it the name "Blue Gayo" or "Gayo Blue." After removing the husk, the beans are packed in dedicated storage bags before being placed in special sacks. Suitable for drip coffee or very rich espresso, plain or with milk.