Arabica Aceh Gayo Green Coffee Beans

Description

Among Indonesia’s most respected highland Arabica coffees, Arabica Aceh Gayo Green Coffee Beans are distinguished by their balance, clarity, and refined flavor structure. Grown in the Gayo Highlands of Aceh Province, this coffee reflects the harmony between altitude, volcanic soil, cool temperatures, and long-established farming traditions. Aceh Gayo has earned international recognition. This due to its producing clean, well-structured Arabica coffees that combine Indonesian depth with brighter acidity than most Sumatran origins.

Cultivation takes place primarily in Aceh Tengah, Bener Meriah, and Gayo Lues, where coffee farms are located along mountain ridges and valleys influenced by Lake Tawar. The region’s cool climate and mist-covered mornings slow cherry maturation, allowing sugars and organic acids to develop evenly within the beans. The majority of production comes from smallholder farmers who selectively harvest their cherries. They use cooperative-based processing techniques to keep quality consistent and fully traceable. Aceh Gayo is most often processed using fully washed or semi-washed methods. This approach creates a cleaner cup profile with more defined aromas while still preserving the rich body that Indonesian Arabica is known for.This is different from many North Sumatran coffees.

Physical Specifications and Bean Quality

Arabica Aceh Gayo Green Coffee Beans usually have screen sizes between 15 and 18, and they have good density and consistency. This constancy lets roasters get even heat transfer and development. This can count on across light to medium-dark roast characteristics. Producers usually keep the moisture content between 11% and 12.5%, ensuring stability during storage and shipping while preserving freshness and full flavor.

Defect tolerance is carefully controlled through cooperative sorting and grading practices, enabling many Aceh Gayo lots to meet specialty-grade standards. The beans’ firm structure and moderate density provide flexibility across roasting styles, making them suitable for both single-origin showcasing and blend applications.

Aroma, Flavour, and Body Profile

Aceh Gayo green coffee is known for its clean, sweet, and aromatic fragrance, often carrying notes of fresh herbs, mild florals, and raw sugar. Once roasted, the cup profile opens with chocolate, caramel, and nutty sweetness, layered with hints of citrus, gentle spice, and subtle herbal undertones.

Compared to Mandheling, Aceh Gayo typically offers medium acidity that is soft, crisp, and well-integrated rather than sharp. The body is medium to full, smooth and rounded, with a clean mouthfeel and a balanced, slightly sweet finish. This refined structure makes this bean appealing to consumers who enjoy Indonesian coffees with greater clarity and brightness.

Origin, Type, and Usage Applications

Sourced exclusively from the Gayo Highlands of Aceh, Indonesia, these beans are 100% Arabica and represent one of the country’s most consistent specialty coffee regions. Gayo coffees show balanced acidity, clean sweetness, and a versatile flavor profile. These qualities allow them to perform well across multiple brewing methods, including pour-over, espresso, drip, and French press.

Specialty roasters, cafés, and exporters often use Arabica Aceh Gayo Green Coffee Beans because they are reliable, have a clean cup character, and are well-known around the world. They are looking for a refined Indonesian origin that will appeal to a wide range of customers.

Specifications

• Origin: Gayo Highlands (Aceh Tengah, Bener Meriah, Gayo Lues), Aceh Province, Indonesia
• Bean Type: 100% Arabica Coffee Beans (Typica, Bourbon, Catimor and local selections)
• Roast Level: Light to Medium (to highlight sweetness, clarity, and acidity)
• Size: Medium to large Arabica beans with good density
• Aroma: Clean, sweet, herbal, mild floral, with caramel and cocoa notes
• Flavor Profile: Milk chocolate, brown sugar, caramel, nutty tones, gentle citrus, subtle herbal finish
• Acidity: Medium, smooth, and well-balanced
• Body: Medium to full, smooth and rounded

Characteristics

• Authentic Gayo Highland Origin: Sourced from the mountainous Gayo region of Aceh, where volcanic soil, cool temperatures, and high elevations create ideal conditions for slow-maturing, flavor-dense Arabica beans.
• Clean Indonesian Arabica Profile: Aceh Gayo offers a cleaner and brighter cup compared to many Sumatran coffees, while still maintaining depth and body. This makes it highly attractive to specialty markets seeking balance rather than heaviness alone.
• Washed and Semi-Washed Processing: Most Aceh Gayo green coffee beans are processed using fully washed or semi-washed methods. This enhances clarity, sweetness, and aromatic expression while reducing excessive earthiness.
• Roast-Friendly and Versatile: Aceh Gayo performs especially well in light to medium roasts. Enjoyers can feel the chocolate sweetness, mild citrus acidity, and herbal notes are most pronounced. It also adapts well to espresso and filter profiles.
• Balanced Acidity and Comfort: The acidity is present but gentle, offering brightness without sharpness. This makes the coffee approachable and suitable for a wide range of consumers.
• Reliable Single-Origin or Blend Component: With its clean structure, sweetness, and consistency, Aceh Gayo works exceptionally well as a single origin or as a balancing component in premium blends.

Description Scheme

• Time from Flowers to Be Berry: 9 Months
• Production (Kg/Ha): 800 to 1500
• Optimal Temperature: 13 to 28°C
• Optimal Rainfall: 100 to 3000 mm
• Altitude: 1200 to 1700 from Sea Level (asl)
• Soil Type: Fertile volcanic soil, wet climate, near to equator (North)
• Country of Origin: Indonesia
• Production Areas : Aceh (Takengon, Bener Meriah, Angkup, Sukarame, Bies, Jagung, Sabun, Pondokbaru)
• Caffeine Content: 0.8 to 1.4%
• Form of Seeds: Flat with a Clear Midline
• Character Stew: Acid & Chocolate
• Method of Harvest: Mechanical and Hand Pick
• Processing Method: Mostly wet processed, wet hulling (Smallholders) and Small Quantity Wet Process, Dry Hulling of Fully Wash Process (Big Processor)