Aceh gayo

Find the bold character of Aceh gayo at FnB Coffee, and choose fresh, high-quality beans that enhance every brew.

Aceh Gayo Grades: G1, G2, and Specialty Standards

The grading system for Aceh gayo coffee ensures consistent quality across the harvest. We also hold an annual traditional horse race alongside a community festival.”

Another tradition, which she personally cherishes, is the Didong Gayo, a traditional art form performed in a circle, led by a “ceh” (singer), with hand claps and small pillow beats.

They’re also skilled artisans of pottery, weaving, and making textiles - yet, many sought better opportunities due to limited agricultural and plantation land as the nights changed.

“I’m eager to introduce her to the heritage, culture, and traditions of my birthplace and show her the beauty of the village where I was born,” she expressed.

Bergendal, Rambung, Sidikalang, Lini Ethiopia, and Timtim Arabusta are the Gayo coffee variations one can relish with a V60 or the pour-over method using a French press, Vietnam drip, or Aeropress. This distinction sets this beverage apart in specialty markets.

Roasters often choose this for balanced cups with chocolate and nutty undertones. The cherries were picked and cleaned of any debris before being put into airtight bags, where they were left to ferment anaerobically for 72 hours.

G1 beans usually have the fewest defects and best uniformity. Incorporating this coffee into daily routines provides both taste and wellness benefits naturally.

In addition, moderate intake may contribute to cardiovascular health and mental clarity. Its distinctive aroma, balanced acidity, and rich body make it ideal for multiple brewing styles.

Roasters maintain balance by controlling roast temperature and time. Turmeric, ginger, lemongrass, coriander, and garlic concoct curries, stews, and rice dishes; meanwhile, chilli, cumin, kaffir lime leaves, galingale, fennel, pandan leaves, and cinnamon are also thrown into the dishes to enhance the richness, warmth, and fragrance of the dishes.

Roasters carefully evaluate aroma, acidity, body, and aftertaste.