Gayo Fully washed Specialty

At the Sumatra Permata Gayo Cooperative, the full wash process is carried out with meticulous care: 

First, fully ripe cherries are hand-picked and immediately depulped to separate the fruit flesh. The beans are then fermented in an open fermentation tank for 24–36 hours, with an additional 6–8 hours of soaking to develop optimal flavor. After fermentation, the mucilage is thoroughly washed away under controlled water flow. 

Next, the green beans undergo initial drying in a greenhouse, being gently turned every 30 minutes until their moisture content drops to 12–13%. It is at this point when the moisture has reached its maximum of 12% that the hulling step takes place: a machine carefully removes the final parchment layer without damaging the seed. 

The finishing stage combines density-based sorting machines, which separate beans by weight and density, with hand-picking by the cooperative’s female workers to eliminate any remaining defects. The result is a full wash Gayo coffee with an exceptionally clean flavor profile, bright acidity, and a pure, clean sweetness a true reflection of the Sumatra Permata Gayo Cooperative’s commitment to quality and sustainability.