Description
Gayo Anaerob Honey Green Beans represent the top tier of Indonesia’s Arabica offering. Grown in the fertile volcanic highlands of Aceh, especially around Takengon, Bener Meriah, and Angkup. These beans thrive in nutrient-rich soils at elevations that concentrate sugars and slow cherry maturation. Ideal temperatures of 18–28°C and generous rainfall between 1,000–2,500 mm produce a dense, flavour-loaded bean, and the 85+ cupping threshold means only the cleanest, most expressive lots carry this name. It is a coffee that speciality buyers reach for when they want Gayo character turned up to its fullest.
What sets this lot apart is the marriage of two processing techniques. First, the cherries undergo anaerobic fermentation, sealed in oxygen-free tanks where controlled fermentation builds complex, fruit-forward and wine-like aromatics you cannot achieve with conventional processing. The lot is then finished as a honey process: depulped to remove the outer skin while the sticky mucilage is deliberately left on the bean to dry on raised beds. No actual honey is used; the name refers to the glossy, sweet mucilage coating. The more mucilage retained, the deeper the sweetness and body, giving rise to yellow, red and black honey classifications. Combining anaerobic fermentation with the honey finish layers structured acidity over an already syrupy sweetness.
The result is a warm, boldly expressive cup. Expect an intense honeyed and tropical-fruit aroma, a rich flavour of caramel and stone fruit, and a bright, wine-like acidity that stays clean and defined. The body is full and syrupy, carried by chocolate, floral and deep caramel undertones. With cupping scores of 85 and above, these beans sit firmly in the upper band of speciality grade, rewarding both light roasts, which showcase the fruit and fermentation character, and medium roasts that round out the caramel and body.
For roasters, speciality cafés and private-label brands chasing a signature, conversation-starting Indonesian lot, Gayo Anaerob Honey 85+ delivers standout sweetness, a powerful aroma and verified speciality grade cup quality. A rare, high-scoring expression of Gayo for anyone looking to elevate their very best offering.
Specifications
- Available Products: Green Coffee beans
- Type: Arabica
- Screen Size: 16–18
- Moisture: Max 12%
- Defect Value: Max 5
- Cupping Score: 85+
- Crop Year: 2026
- Bag Size: 60 KG
- Packaging: GrainPro Liner
Characteristics
- Fragrance/Aroma: Intense honeyed sweetness with tropical fruit and wine-like notes
- Flavour: Rich and layered, with caramel, ripe stone fruit and a clean fermented complexity
- Acidity: Bright, wine-like, well-structured
- Body: Full, syrupy, smooth
Description Scheme
- Time from Flowers to Be Berry: 8–9 Months
- Production (Kg/Ha): 800 to 1500
- Optimal Temperature: 18 to 28°C
- Optimal Rainfall: 1000 to 2500 mm
- Altitude: 1200 to 1800 m above sea level (asl)
- Soil Type: Fertile volcanic soil rich in micronutrients
- 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 central line
- Character Stew: Bright wine-like acidity, chocolate, floral, deep caramel, with a full syrupy body
- Method of Harvest: Manual selective harvesting
- Processing Method: Anaerobic Honey Process (Anaerobic Fermentation + Pulped Natural)
