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Coffee from the gajo region, aceh province, indonesia, grown at altitudes of 1300–1600 meters above sea level in fertile volcanic soils and a cool tropical climate. Coffee trees are shade-grown, cherries are hand-picked and processed using the traditional flotation method (“rimbang”), ensuring selection of only fully ripe cherries. All post-harvest processes are strictly controlled to maintain consistent bean quality. Gajo coffee has a rich history dating back to 1908 and is an important part of the culture and economy of local farming communities.