"Sumatra's celebrated highland Arabica — full, syrupy body, low acidity, and deep notes of dark chocolate, cedar, and brown-sugar sweetness."
From single-origin Arabica green beans to small-batch roasted coffee — every grade cupped and graded before it ships. Priced per kilogram, ready for export worldwide. Need your own brand? Explore our private label coffee service.
Aceh Gayo coffee originates from the Gayo Highlands. The name "Gayo" is taken from the name of the indigenous tribe that inhabits the region, located in the Aceh province of Indonesia.
The Gayo region boasts an altitude ranging from 1,200 to 1,700 meters above sea level, which is ideal for growing coffee, particularly the Arabica variety. In Gayo, five common processing methods are used: Natural, Honey, Semi-washed (Wet-hulled), Fully-washed, and Wine Process.
A unique traditional method still practiced in Gayo today involves hand-picking the coffee cherries and sorting the green beans after they have been dried. The beans are first run through a sorting machine and then further sorted by hand to remove any defects. The result is the renowned Gayo coffee, known for its distinctive fruity and earthy characteristics.
Every batch follows a meticulous, hands-on journey — from ripe hand-picked cherry to export-ready green bean.
Characterized by its signature fruity and earthy notes, Aceh Gayo is a well-balanced, medium-bodied coffee. Its final taste profile is directly influenced by the specific cultivar, altitude, and processing method.
This chart represents an excellent batch of specialty grade, semi-washed Aceh Gayo coffee, achieving a cupping score of 87.
The coffee's profile is defined by its exceptional quality, earning perfect scores for its remarkable Sweetness, Clean Cup, and Uniformity, which indicates meticulous processing.
It delivers the classic Gayo character with strong earthy and spicy flavor notes, all held together by a smooth, syrupy body and a mild acidity.
The result is a beautifully balanced and consistently clean cup, a prime example of Indonesian specialty coffee.
The processing method is crucial in defining the final taste of Aceh Gayo coffee, creating a wide spectrum of flavors.
The classic Indonesian profile comes from the Semi-wash (Giling Basah) method, which produces a heavy body, low acidity, and signature earthy, spicy notes. In stark contrast, the Full-washed process removes all the fruit to create a clean, bright cup with vibrant acidity and delicate floral or citrus notes. The traditional Natural process takes the opposite approach, drying the entire cherry to infuse the bean with intense, sweet, and complex fruit-forward flavors.
Beyond these core techniques, other methods offer more nuanced profiles. The Honey process provides a popular middle ground, drying the bean with its sticky mucilage to produce a wonderfully sweet and balanced cup with caramel notes. For more adventurous palates, the innovative Wine Process uses extended, controlled fermentation to achieve a bold, complex cup with a distinct wine-like acidity. This mastery of diverse techniques makes Aceh Gayo incredibly versatile, capable of satisfying any preference from the classic and rustic to the modern and fruity.
To learn more about how these fascinating processes shape the final cup, explore this detailed article: 5 Types of Coffee Processing in Indonesia: Understanding the Differences.
We personally test and grade each batch of Aceh Gayo Coffee for aroma, flavor, acidity, body, aftertaste, and overall balance.
The result is an extraordinarily smooth cup of coffee with a balanced composition of acidity and body, including earthy and fruity notes with a hint of chocolate, with a long, clean aftertaste.
We have our own Q-Grader onsite to ensure the cupping quality has a minimum score of 83, meaning only the highest quality Aceh Gayo Coffee is sold. Our Q-Grader is also a Star Cupper, qualified to judge coffee contests at an international level.
Herry Setiawan holds Q Grader and Star Cupper Certification from the SCAI (Specialty Coffee Association of Indonesia), Agribusiness Market and Support Activity (AMARTA), and the U.S. Agency.
Our coffee is sourced from the coffee plantations in the Aceh region of northern Sumatra, Indonesia, such as Takengon, Ketol, Bener Meriah, and Bintang Permata.
Our coffee is freshly roasted every day to fulfill orders dispatched the following day. We use a medium roast for our Gayo Coffee, accentuating the unique flavor of the beans. Or if you want to experiment on your own roasting level, just let us know!
You can prepare our Aceh Gayo Coffee using various common methods such as Espresso, Filtered, Cafetiere, Percolator, etc.
We directly ship our coffee from Indonesia to customers worldwide, by Air or Sea Freight for bulk orders.
For all orders worldwide, we aim to deliver your coffee within 3-7 days from the date of purchase by air freight. For bulk purchases, we will send the goods using sea freight, and they will be delivered within 3-4 weeks of shipment.
*Please note that delivery fees will be charged to the customer.
If you have any questions or need assistance, feel free to reach out to our customer support team via email or phone. We are here to help you!
We tested the Aceh Gayo today. The taste was great!
Mohamed
jabalbeans.com
Both are very good (Lasuna Gayo & Longberry Gayo). I think the Lasuna has a bit more chocolate taste!
I have tasted them! I will definitely be ordering another batch soon!
Richard Wibisono
Verified buyer
Have a question about our Aceh Gayo Coffee? Feel free to contact us at info@specialtycoffee.id.