NV-A-GYO-FMT-0725-1

Lot Specification:
Arabica Takkai Gayo

General Information

• Product Name: Takkai Gayo

• Lot Code: NV-A-GYO-FMT-0725-1

• Beans Origin: Gayo Highlands, Aceh, Sumatra, Indonesia

• Coordinates: 4.5°N, 96.8°E

• Altitude: 1,500–1,700 masl (meters above sea level)

• Producer: Smallholder Collective

• Varietals: Arabica - Bourbon, Ateng Super

• Harvest Period: May - July 2025

• Process Type: Thermal Curve Fermented Semi Washed

• Fermentation Time: 45 hours

• Drying Method: Raised beds, 21–30 days under paranet shade

• Moisture Content: 12.5%

• Water Activity: 0.54–0.60 aw

• Processing Station: N.V Chamber North Sumatra
  

Sensory Profile

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Lab Cup Score (SCA Standard)

• Overall Score: 86.13

• Fragrance/Aroma: 8.25

• Flavor: 8

• Aftertaste: 7.75

• Acidity: 8

• Body: 7.75

• Balance: 8.0

• Clean Cup: 10

• Sweetness: 10

• Uniformity: 10

Fermentation Protocol

• Pre-treatment: Selectively handpicked, sorted by Brix level

• Fermentation Vessel: Sealed HDPE tank, temperature-monitored

• Yeast Management: Native

• Oxygen Control: An-Aero (closed tank, no oxygen exposure)

• Inoculant Additions: Ripe local tea maceration

• Post-fermentation: Rested for 16 hours, then sun-dried

Packaging & Traceability

• Lot Holder: Coffee Beyond Borders (Indonesia)

• Delivery Date: 02 July 2025

• Lot Size: 500 kg

• Traceability: Fully traceable to processing station & product lot

• Lot Code: NV-A-GYO-FMT-0725-1