Description
Gayo Honey Roasted Coffee Beans are one of Indonesia’s most distinctive Arabica expressions, prized for their natural sweetness, clean acidity, and smooth, full body. Sourced from the fertile volcanic highlands of Aceh—particularly Takengon, Bener Meriah, and Angkup—these beans benefit from nutrient-rich soil, cool mountain air, and steady rainfall. Once roasted, they reveal a balanced and approachable profile that appeals to specialty coffee drinkers worldwide.
The honey process plays a key role in shaping the cup before roasting, while careful roast development brings forward caramelised sugars, warm aromatics, and a refined sweetness. The result is a roasted coffee that feels rich yet clean, expressive yet easy to enjoy across multiple brew methods.
Characteristics and Flavour Profile
Gayo Honey Roasted Coffee Beans are known for their honeyed aroma, gentle fruit notes, and smooth sweetness. During roasting, the remaining sugars from the honey process caramelise naturally, enhancing flavours of caramel, milk chocolate, and subtle florals. The acidity is medium and bright, adding clarity without sharpness.
In the cup, the body is full and silky, offering a rounded mouthfeel with a lingering, pleasant finish. This balanced structure makes Gayo Honey roasted beans suitable for light to medium roast profiles, performing well in both filter brewing and espresso-based applications.
Origin, Growing Conditions, and Availability
These roasted beans originate from the Aceh highlands of Sumatra, where coffee is cultivated at elevations between 1,000 and 1,500 metres above sea level. The region’s temperatures, ranging from 18–28°C, combined with annual rainfall of 1,000–2,500 mm, support slow cherry development and consistent flavour formation.
Limited but steady production ensures quality control at every stage, from harvest to roasting. This consistency makes Gayo Honey Roasted Coffee Beans a reliable choice for cafés, roasters, and private label brands seeking a distinctive yet approachable Indonesian profile.
Processing Method and Roast Development
Before roasting, Gayo Honey coffee undergoes the honey (pulped natural) process, where the outer skin is removed but the sticky mucilage layer is left on the bean during drying. This step enhances sweetness and body without introducing additives—no actual honey is used.
During roasting, this natural sugar content develops into warm caramel tones, soft chocolate notes, and a smooth structure. Roast profiles are typically designed to highlight sweetness and balance rather than sharp acidity, resulting in a cup that feels rounded, aromatic, and refined.
Specifications
Available Products: Roasted Coffee Beans
Type: 100% Arabica
Screen Size: 15–18
Cupping Score: 82–88
Crop Year: 2025
Lot Size: 200
Packaging: GrainPro Liner
Certifications: Fair Trade, Organic, USDA, Rainforest Alliance, Halal
Fragrance/Aroma: Honeyed sweetness with mild fruity notes
Flavour: Caramel sweetness, soft chocolate, gentle florals
Acidity: Medium, bright and clean
Body: Full, smooth, and rounded
Gayo Honey Roasted Coffee Beans deliver natural sweetness, strong aroma, and specialty-grade cup quality. With their balanced character and versatile roast performance, they are an excellent choice for elevating premium coffee menus and branded offerings.
