EN Official Journal of the European Union C 403/5

Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2016/C 403/07)

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).

SINGLE DOCUMENT

‘KOPI ARABIKA GAYO’

EU No: PGI-ID-02115 – 26.1.2016

PDO ( ) PGI ( X )

1. Name

‘Kopi Arabika Gayo’

2. Member State or Third Country

Indonesia

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 1.8. Other products of Annex I of the Treaty (spices, etc.)

3.2. Description of product to which the name in 1 applies

‘Kopi Arabika Gayo’ is produced at an elevation of between 900 m – 1 700 m above sea level within three administrative districts ‘Aceh Tengah’, ‘Bener Meriah’ and ‘Gayo Lues’ located in Gayo Highland.

‘Kopi Arabika Gayo’ is coffee, which satisfies the national standards, processed by the typical ‘Sumatra semi-washed method’ also known as ‘wet hulling’ method (hereafter: ‘wet hulling method’), and which has the following characteristics: uniform taste, bright acidity (no indicator-just sensorial/organoleptic effect during coffee tasting), less bitter, strong intensity of aroma. In addition, ‘Kopi Arabika Gayo’ presents characteristics of unique complexity flavour and aroma, such as nutty, caramelly, chocolaty, fruity, light acidity, full body and long finish.

Only Arabica species grow in the Gayo Highland. The coffee varieties or plants of Arabica species cultivated for ‘Kopi Arabika Gayo’ are: Borbor, Timtim, Ateng Jaluk, S 795 and P-88. These varieties can be used as single variety or mixed.

The Geographical Indication ‘Kopi Arabika Gayo’ covers the following products: the coffee beans obtained from wet hulling method.

The colour of the bean before wet hulling is white greyish and the water content is 35-40 %.

After wet hulling, the colour of the bean is blue to bluish green and the water content is 12-12,5 %.

‘Kopi Arabika Gayo’ beans traded in the international market are of quality grade 1 (National standard that refers to the physical defect value), which means with physical defect value lower than 11 per 300 g. The final sorting after rustling produces coffee beans with minimum size of 6,5 mm or bigger

Only coffee presented to the consumer containing exclusively 100 % ‘Kopi Arabika Gayo’, irrespective of its state (green or roasted), reproduces the abovementioned characteristics.

3.3. Feed (for products of animal origin only) and raw materials (for processed products only)

—

3.4. Specific steps in production that must take place in the identified geographical area

The following steps in production must take place in the ‘Kopi Arabika Gayo’ geographical area:

— the production of coffee berries,

— the processing procedures until final bean processing.

3.5. Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

Bagging of coffee beans shall be done in the ‘Kopi Arabika Gayo’ geographical area in order to maintain the quality of the beans and to ensure the traceability of the beans.

3.6. Specific rules concerning labelling of the product the registered name refers to

Coffee covered by the PGI ‘Kopi Arabika Gayo’ will be presented to customers or final consumers in the market in packaging and containers which clearly bear the following mention: ‘Protected Geographical Indication’ or PGI, the name ‘Kopi Arabika Gayo’ only or together with its translation in any of the official EU languages if desired, the ‘Kopi Arabika Gayo’ logo registered as European Union Trademark and the European PGI logo, if desired.

4. Concise definition of the geographical area

‘Kopi Arabika Gayo’ is produced at an elevation of between 900 m – 1 700 m above sea level within three administrative districts ‘Aceh Tengah’, ‘Bener Meriah’ and ‘Gayo Lues’ located in Gayo Highland.

The map on the left presents the 3 districts covered by the GI. The grey and white colours (‘Hutan Produksi’ and ‘APL’) represent the area in those 3 districts where the coffee is produced.

5. Link with the geographical area:

‘Kopi Arabika Gayo’ presents characteristics of unique complexity flavour and aroma because of natural and human factors present in the geographical area. These qualities make up the reputation of Kopi Arabika Gayo in the market.

Influence of natural factors:

‘Kopi Arabika Gayo’ originates from a specific area at the height of 900 – 1 700 m above the sea level. The location of the Gayo Highland makes use of natural borders such as valleys or roads for the Western and Eastern parts. ‘Kopi Arabika Gayo’ grows under legume shade trees of Leucane sp. (local name called pete). Coffee growing in conditions of high altitude and lower light intensity, about 60 % of full sunlight, will result in slower maturity process. This process will entail formation of chemical compounds that will constitute coffee flavour as nutty, caramelly, chocolaty, fruity, light acidity, full body and long finish.

This area has cold and dry air, with an annual rainfall of 1 834 mm with 149 days of rain, averaging 60 – 347 mm per month. Its temperature ranges between 16 and 24 °C all year round, while the relative humidity is over 80 %. There is an extreme temperature difference of around 5 °C in Gayo Highland in the day and at night. Consequently, ‘Kopi Arabika Gayo’ bushes bear cherries during the whole year, with two peaks of harvesting season, namely in March — April and October — November. Distribution of cherries bearing over the year will avoid overbearing, and impacts on the specific aroma of the coffee (nutty, caramelly, chocolaty, fruity, light acidity, full body and long finish).

Gayo Highland belongs to a humid tropical area. It is composed of fertile volcanic soils (Andosol, Inseptisol, Ultisol, and Oxisol). In terms of physical properties, the soil texture in the area mostly consists of a balance between sand, silt and clay. This situation facilitates coffee roots to grow well. Most soils in Gayo Highland have also good chemical properties such as high to very high level of organic matter/material (C-organic), medium to very high nitrogen content (N-total) and low to medium C/N ratio as well as optimum pH requirement for coffee growing (5,5 to 7,0).

Thanks to the mentioned physical and chemical soil properties, ‘Kopi Arabika Gayo’ has vigorous growth. A healthy plant normally holds enough healthy leaves to support coffee bean growth until complete maturity. In this regard, the bean will be able to reach maximum growth as well as to form the best appropriate flavour precursors.

Hence, the specific flavour of coffee is not determined by a single factor. It will be influenced by an interaction of several factors mainly consisting of land (mainly soil fertility and altitude), plant growth (vigour and healthiness), and production methods such as the use of the shade trees, pest and disease attack (including physiological disorders), cherries picking (maturity level and freshness), and post-harvest handling (through semi-washed wet-hulling process).

Influence of human factors:

Besides the above factors, ‘Kopi Arabika Gayo’ is also prominent in terms of human factors. ‘Kopi Arabika Gayo’ is a product that has a high reputation because it is grown by the people who care about its quality.

The know-how of Gayo people that impacts on coffee quality is mainly based on coffee farming practices, cherry picking and post-harvest handling through semi-washed wet-hulling process.

In terms of farming practices, Gayo people implement the growing of coffee under shading trees such as white leadtree (lamtorogung), avocado, and Mandarin orange (jeruk keprok), good maintenance on soil fertility as well as conducting regular pruning.

Furthermore, producers traditionally use unirrigated lands for coffee plantations. In addition, the farmers' habit of fertilising coffee plants with only organic fertilisers, especially which are made of a combination of coffee shells and various local materials, such as cuts of white leadtree (lamtorogung) and manure (Karim, et al., 2000). Most farmers need to use more organic fertilisers, because many lands have low P-nutrients.

Gayo coffee farmers always do the selection of red cherries, because they understand well the impact of picking of post-harvest processing and coffee quality (aspect, flavour and aroma) as well.

In terms of post-harvest handling, the coffee community in Gayo Highland use the wet hulling process In this regard, the process of removing parchment or ‘dehulled’ is conducted when parchment coffee beans still moist (with moisture content between 35-40 %). Coffee beans processed by wet hulling will perform a full body, light acidity and complex flavour as nut, chocolate, caramel, fruity, light acidity, full body and long finish. Moisture content will be of 12-12,5 % and such characteristics are controlled for trade purpose.

Reputation of the ‘Kopi Arabika Gayo’:

The name of ‘Gayo’ is related to coffee production and coffee production is known as a traditional production of this area and integrated in the cultural practices of the people.

‘Kopi Arabika Gayo’ has a long history. It started from an Experimental Garden in Berendal, a village in the Aceh Tengah District, during the Dutch colonial era and developed throughout all areas on the Gayo Highland. Because of the local cultivation tradition, the region produces quality coffee. Therefore, ‘Kopi Arabika Gayo’ has a good reputation and is known as one of the origin coffees and specialty coffees in Indonesia.

Some scientific publications confirm the reputation of the Kopi Arabika Gayo:

Evaluation Criteria of Land Suitability to Arabica Gayo coffee in the Gayo Highlands/Evaluasi Kriteria Kesesuaian Lahan Kopi Arabika Gayo di Dataran Tinggi Gayo-R Salima, A Karim, S Sugianto - Jurnal Manajemen …, 2012 - jurnal.unsyiah.ac.id; Guide to raise and process Gayo Arabica Coffee/Panduan Budidaya dan Pengolahan Kopí Arabika Gayo - S Mawardi, R Hulupi, A Wibawa, S Wiryaputra - 2008

(1) OJ L 343, 14.12.2012, p. 1.