Specialty-grade whole-bean coffee from Indonesia, roasted by the Polish roastery Paloma. Light roast – perfect for pour-over brewing methods such as drip, Chemex, AeroPress, French Press, batch brewers, and other alternative methods. In the cup, you’ll find notes of marzipan, buttery cookies, smoked plum and blackberries.
Origin: Indonesia
Region: Gayo, Aceh
Processing method: Wet Hullet
Variety: Gayo 1, Gayo 2
Altitude: 1200 - 1600 m a.s.l.
Cupping score: 85 / 100
ABOUT THE REGION
The Gayo coffee region in Aceh, Indonesia, is famous for some of the best Arabica coffees in the world. It all began at the beginning of the 20th century, when around 1908 the Dutch colonial authorities brought Arabica seedlings to the Gayo highlands.
Today, Gayo coffee is grown mainly in three regions: Central Aceh, Bener Meriah, and Gayo Lues. This place has ideal growing conditions - fertile volcanic soils, hilly terrain, a cool climate, and regular rainfall. Thanks to this, the coffee from there is of truly high quality.
After colonial times, cultivation was taken over by local, small-scale farmers who continue this tradition to this day, often using natural, sustainable methods and shade-grown cultivation.
For the inhabitants of Gayo, coffee is more than just a product - it is the foundation of life. It supports virtually every family and is strongly tied to their culture and identity.
After harvesting, the fresh coffee cherries are processed immediately. The first step is sorting using the flotation method (known as "rimbang") - the cherries are thrown into water, which causes the ripe, heavier (meaning good) ones to sink, while the immature or damaged ones float to the surface and are discarded. This is a simple, traditional, but very effective method.
Store in a dry and cool place.
| Arabica / Robusta (ratio): | 100% Arabica |
|---|---|
| Brewing type: | Chemex, aeropress, drip coffee brewer, dripper, french press |
| Caffeine content: | Caffeinated |
| Coffee bean origin: | Indonesia |
| Coffee scoring: | 85 |
| Country of roasting: | Poland |
| Flavour notes: | forest fruits, sweet |
| Growing location: | 1200 - 1600 m n.p.m. |
| Growing region: | Gayo Highlands of Aceh, Sumatra |
| Roast level: | Light |
| Specialty: | Yes |
| Variety: | Gayo 1, Gayo 2 |
| Packaging: | 250 g |
| Coffee form: | Whole Bean |
| Processing: | Wet Hullet |
| Tasting notes: | Marcepan, ciastka maślane, śliwka wędzona, jeżyny |
| Product type: | Coffee |
| EAN: | 5905408870154 |
| Index: | 2101015065 |
Specialty-grade whole-bean coffee from Indonesia, roasted by the Polish roastery Paloma. Light roast – perfect for pour-over brewing methods such as drip, Chemex, AeroPress, French Press, batch brewers, and other alternative methods. In the cup, you’ll find notes of marzipan, buttery cookies, smoked plum and blackberries.
Origin: Indonesia
Region: Gayo, Aceh
Processing method: Wet Hullet
Variety: Gayo 1, Gayo 2
Altitude: 1200 - 1600 m a.s.l.
Cupping score: 85 / 100
ABOUT THE REGION
The Gayo coffee region in Aceh, Indonesia, is famous for some of the best Arabica coffees in the world. It all began at the beginning of the 20th century, when around 1908 the Dutch colonial authorities brought Arabica seedlings to the Gayo highlands.
Today, Gayo coffee is grown mainly in three regions: Central Aceh, Bener Meriah, and Gayo Lues. This place has ideal growing conditions - fertile volcanic soils, hilly terrain, a cool climate, and regular rainfall. Thanks to this, the coffee from there is of truly high quality.
After colonial times, cultivation was taken over by local, small-scale farmers who continue this tradition to this day, often using natural, sustainable methods and shade-grown cultivation.
For the inhabitants of Gayo, coffee is more than just a product - it is the foundation of life. It supports virtually every family and is strongly tied to their culture and identity.
After harvesting, the fresh coffee cherries are processed immediately. The first step is sorting using the flotation method (known as "rimbang") - the cherries are thrown into water, which causes the ripe, heavier (meaning good) ones to sink, while the immature or damaged ones float to the surface and are discarded. This is a simple, traditional, but very effective method.
Store in a dry and cool place.
| Arabica / Robusta (ratio): | 100% Arabica |
|---|---|
| Brewing type: | Chemex, aeropress, drip coffee brewer, dripper, french press |
| Caffeine content: | Caffeinated |
| Coffee bean origin: | Indonesia |
| Coffee scoring: | 85 |
| Country of roasting: | Poland |
| Flavour notes: | forest fruits, sweet |
| Growing location: | 1200 - 1600 m n.p.m. |
| Growing region: | Gayo Highlands of Aceh, Sumatra |
| Roast level: | Light |
| Specialty: | Yes |
| Variety: | Gayo 1, Gayo 2 |
| Packaging: | 250 g |
| Coffee form: | Whole Bean |
| Processing: | Wet Hullet |
| Tasting notes: | Marcepan, ciastka maślane, śliwka wędzona, jeżyny |
| Product type: | Coffee |
| EAN: | 5905408870154 |
| Index: | 2101015065 |