Coffee beans Indonesia Jagong Jeget – Specialty Coffee
59,00 zł
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Coffee beans from the Aceh province in northern Sumatra, Indonesia. They come from the villages of Bewarang and Jagong Jeget, where local farmers cultivate plantations with a total area of 308 hectares. The beans were subjected to three manual selections, which resulted in a coffee of exceptional quality pure and intense in taste. In the cup you will find notes of cedar wood, the sweetness of chocolate and a pleasant aftertaste of pecan nuts.
Flavor notes: chocolate, cedarwood, pecans
Coffee beans – 5 most important facts
- grows to a height of up to 1200-1450m above sea level
- treatment Semi-washed
- comes from the region Aceh Jagong Jeget
- flavor notes: chocolate, cedarwood, pecans
| Full name | El Gato Specialty Coffee Coffee beans Indonesia Jagong Jeget |
|---|---|
| Country | Indonesia |
| Plantation | Jagong Jeget |
| Region | Aceh |
| Type of coffee | Arabica |
| Variety | Typica & Caturra |
| Treatment | Semi-washed |
| Roasting degree | medium roast |
| Package | 250g |
| Crop height | 1200-1450m above sea level |
| Flavor notes | chocolate, cedarwood, pecans |
Specialty coffee from Indonesia
Coffee from Indonesia
Coffee cultivation in Indonesia is more than 300 years of history associated with Dutch colonization. After Indonesia gained independence, most of the plantations collapsed or were taken over by the state.
Characteristic
Jagong Jeget
Jagong Jeget is a mountain village in the Gayo region, located at an altitude of 1400-1600 m above sea level, ideal for growing high-quality Arabica. Most of the inhabitants are engaged in coffee cultivation, and the local cooperative Leuser Antara brings together over 400 farmers and is certified Fair Trade and Organic. The village was established in the 80s as part of a resettlement program, which contributed to the dynamic development of the region.
Coffee cultivation
Processing of coffee beans
Coffee beans have a unique dark green color, which they owe to special processing. Immediately after harvest, farmers separate the pulp from the grain using hand-held depulpers and leave the grains to ferment overnight. Thanks to this, the pulp is practically completely separated from the grain, which is ready for manual washing and further drying until the humidity reaches 50%. Further processing takes place in the washing station.
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