Description
Gayo natural green beans represent one of Indonesia’s specialities, celebrated Arabica profiles. Having grown in the fertile volcanic highlands of Aceh, Sumatra. Produced perfectly at an elevation between 1,200 and 1,700 meters. Not only are there cool temperatures of 13–28°C, and ample rainfall that ranges from 100–3,000 mm per year. These are the perfect growing conditions to bring the flavour-dense bean perfectly to the speciality enjoyers worldwide.
The defining trait of Gayo Natural Green Beans is the natural (dry) processing method. Unlike the usual washed processing, where the mucilage is removed early, the natural process keeps the coffee cherries intact while drying. The beans are fully intact as their fruit as they dry under the sun, therefore allowing them to absorb the cherry sugars. This slow controlled drying phase would bring out the sweetness in an intense way. Other than that, it boosts the body and develops deeper, more complex flavour layers. The result is a coffee rich in aroma, vibrant in character, and naturally sweet without any additives.
This unique processing method gives Gayo Natural Green Coffee Beans a bold and expressive flavour profile. Expect bright citrus fragrance, medium acidity, and a strong body supported by notes of chocolate and subtle fruity undertones. The natural sweetness from the drying process enhances the cup’s depth, creating a rich, clean finish with layers of dried fruit, cocoa, and spice. With cupping scores of 84+ and consistent quality standards, these beans meet speciality-grade expectations while offering versatility for light, medium, or fruit-forward roasting styles.
These green beans are perfect for roasters, speciality cafes and private label brands seeking a flavour-rich Indonesian profile. Gayo Natural Green Beans deliver fruit-forward sweetness, bold aroma, and strong cup character, an exceptional choice for elevating any premium coffee lineup.
Specification
- Available Products: Green Coffee Beans, Roasted Coffee Beans, Ground Coffee
- Type: Arabica
- Screen Size: 15-19
- Moisture: Max 13%
- Triage: 8-10%
- Defect Value: Max 11
- Cupping Score: 84+
- Crop Year: 2025
- Lot Size: 200
Characteristics
- Fragrance/Aroma: Citrus
- Flavour: Hints of Citric and Chocolate
- Acidity: Medium
- Body: Strong
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
- Country of Origin: Indonesia
- Production Areas: Ulian Village, Kintamani District, Bangli Regency, Bali Province.
- Caffeine Content: 0.8 to 1.4%
- Form of Seeds: Flat with a Clear Midline
- Character Stew: Acid & Chocolate
- Method of Harvest: Natural
- Processing Method: Fully Washed (smallholders)
