A bowl filled with Gayo Honey Green coffee beans on a table, highlighting the natural sheen of the beans.

Gayo Honey Green Coffee Beans

Gayo (Aceh): Situated in the highlands of Aceh, Gayo honey coffee is processed using the wet-hulling method, known locally as “giling basah.”

Despite its name, no honey is actually used. The term refers to the sticky mucilage layer of the coffee cherry that remains on the beans during drying. Here’s how it works: 

  1. After the coffee cherries are de-pulped, the skin is removed, but some of the mucilage (a sugary, sticky layer) is left intact.
  2. The beans are then sun-dried on raised beds or patios, allowing the natural sugars to absorb into the beans.
  3. This creates a honey-like texture during drying, hence the name gayo honey coffee.

Depending on how much mucilage is left, you might hear terms like yellow honey, red honey, or black honey, which describe different levels of sweetness and body.

$31

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Description

Specifications

  • Available Products : Green Coffee beans.
  • Type: Arabica
  • Screen Size: 15-18
  • Moisture: Max 12% 
  • Triage: 7-9% 
  • Defect Value: Max 10%
  • Cupping Score: 82-88
  • Crop Year: 2025
  • Lot Size: 200
  • Bag Size: 60 KG
  • Packaging: GrainPro Liner
  • Certifications: Fair Trade, Organic, USDA, Rain Forest Alliance, Halal

Characteristics

  • Fragrance/Aroma: Honeyed sweetness with mild fruity notes
  • Flavour: Rich, sweet with hints of caramel and subtle acidity
  • Acidity: Medium, bright
  • Body: Full, 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: 1000 to 1500 from 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); Bali (Tabanan); East Java (Tlogosari, Argopuro)
  • Caffeine Content: 0.8 to 1.4%
  • Form of Seeds: Flat with a clear central line
  • Character Stew: Mild acidity, chocolate, floral, caramel, with a strong yet smooth body
  • Method of Harvest: Manual and mechanical harvesting
  • Processing Method: Honey Process (Pulped Natural)

About Gayo Honey

Gayo (Aceh): Situated in the highlands of Aceh, Gayo honey coffee is processed using the wet-hulling method, known locally as “giling basah.”

Despite its name, no honey is actually used. The term refers to the sticky mucilage layer of the coffee cherry that remains on the beans during drying. Here’s how it works: 

  1. After the coffee cherries are de-pulped, the skin is removed, but some of the mucilage (a sugary, sticky layer) is left intact.
  2. The beans are then sun-dried on raised beds or patios, allowing the natural sugars to absorb into the beans.
  3. This creates a honey-like texture during drying, hence the name gayo honey coffee.

Depending on how much mucilage is left, you might hear terms like yellow honey, red honey, or black honey, which describe different levels of sweetness and body.

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