Sumatra Gayo is produced by plantation in the highland of Gayo Central Aceh.
Arabica Gayo Coffee is one of the most famous type of coffee grown in Indonesia.
The plantation is located 1000 up to 1200 meters above the sea level, high altitude Arabica production
covers the Gayo highlands.
Gayo is an ideal place to cultivate coffee producing some of Arabica beans in Indonesia.
SUMATRA ARABICA GAYO COFFEE BEAN
- Processing type: Anaerobic Natural (Wine Process)
- Grade: Specialty
- Moisture 12%
- Defect Point of 3
- Packaging: 60 kg jute bags with grain-pro liner (or as per request)
Sumatra Arabica Gayo Coffee Bean, Anaerobic Natural (Wine Process), Grade Specialty
- Processing: Anaerobic natural (Wine Process), where freshly harvested cherries are sealed in airtight containers for
controlled fermentation (e.g., 25 days), then rinsed and dried. This enhances wine-like aromas and complex flavors
- Aroma: Intense, with strong wine-like notes, crisp pepper, agave syrup, honey, spices, and apple, as described in detailed
profiles.
- Flavor: Complex, with low sourness, subtle spice, and a clean character. Notes include red wine, berry, or tropical fruit, with
nutty or buttery undertones. Minimal bitterness.
- Aftertaste: Smooth, sweet, with lingering fruitiness, enhancing its appeal for adventurous palates.
- Body: Medium to full, with a viscous, syrupy mouthfeel, ideal for rich brewing.
- Acidity: Low, balanced by high sweetness, making it smooth and approachable.
- Grade: Specialty, scoring 80+ on the SCA scale, with meticulous sorting and unique sensory profiles.
- Best For: Pour-over or espresso, ideal for adventurous coffee lovers seeking bold, fermented flavors.
- Region and Altitude: Grown in Aceh, at high elevations, enhancing its complex profile.
Shipped directly from supplier/farmers in the Gayo Highlands, Aceh, Sumatra, Indonesia.
SUMATRA ARABICA GAYO COFFEE BEAN
- Processing method: Honey
- Grade: Specialty
- Moisture 12%
- Defect Point of 3
- Packaging: 60 kg jute bags with grain-pro liner or as per request
SUMATRA ARABICA GAYO COFFEE BEAN, HONEY, GRADE SPECIALTY
- Processing: Honey-processed, where the cherry skin is removed but some mucilage the honey is left on the bean during
drying. This creates a balance between washed and natural profiles with enhanced sweetness
- Aroma: Sweet, with floral, fruity, and caramel notes, as described in specialty coffee reviews.
- Flavor: Sweet and balanced, with notes of tropical fruit, honey, and chocolate. Less earthy than semi-washed, offering a
clean, vibrant profile. Also features stone fruit and baking spice notes
- Aftertaste: Smooth, sweet, with a fruity linger, enhancing its appeal for nuanced brews.
- Body: Medium to full, velvety, and rounded, ideal for rich brewing.
- Acidity: Moderate, brighter than semi-washed but softer than fully washed, providing a balanced cup.
- Grade: Specialty, scoring 80+ on the SCA scale, indicating unique flavors and high quality.
- Best For: Pour-over or cold brew, where sweetness and nuance are highlighted.
- Region and Altitude: Grown in Jagong Jeget, Central Aceh, at 1400 to 1600 meters, with rich black humus soil.
Shipped directly from supplier/farmers in the Gayo Highlands, Aceh, Sumatra, Indonesia.
SUMATRA ARABICA GAYO COFFEE BEAN
Processing method: Fully Washed or Washed-Cleaned
Grade: Specialty
Moisture 12% to 13% upon request
Defect Point of 3
SUMATRA ARABICA GAYO COFFEE BEAN, FULLY WASHED or WASHED-CLEANED, GRADE SPECIALTY
Processing: Fully washed, where the coffee cherries are depulped, fermented to remove mucilage, thoroughly washed, and then dried. This method is less common in Sumatra but produces a cleaner, brighter cup Volcanica Coffee.
1. Aroma: Pronounced with exotic earth notes, hints of wisteria, and cacao nibs, as noted in detailed reviews
2. Flavor: Sweet, clean, and crisp with layered complexity. Features caramel, peach, and subtle floral or cacao notes. Less earthy
than semi-washed, offering a brighter profile.
3. Aftertaste: Clean and sweet, with a refreshing finish, enhancing its appeal for nuanced brewing.
4. Body: Medium to full, smoother than semi-washed but less heavy, providing a balanced mouthfeel.
5. Acidity: Moderate, higher than semi-washed, giving a lively, crisp feel, as seen in cupping scores
6. Grade: Specialty, scoring 80plus on the Specialty Coffee Association scale, indicating exceptional quality, unique flavor, and
rigorous sorting.
7. Best For: Pour-over or drip brewing, where clarity and brightness are highlighted.
8. Region and Altitude: Similar to other Gayo coffees, grown at high altitudes, enhancing clarity.
Shipped directly from supplier/farmers in the Gayo Highlands, Aceh, Sumatra, Indonesia.
Indulge in the rich, smooth taste of Arabica Gayo Coffee, a premium specialty coffee grown in the lush highlands of Aceh, Indonesia. Cultivated at elevations of 1,200 to 1,700 meters above sea level, Gayo coffee is renowned for its low acidity, full body, and deep, complex flavors.
Why Choose Arabica Gayo?
- Rich & Smooth Flavor - A perfect balance of chocolatey, earthy, and nutty notes with hints of caramel and spice.
- Naturally Low Acidity - Gentle on the stomach while delivering a bold, satisfying taste.
- 100% Organic & Hand-Picked Grown using traditional, sustainable farming methods for the finest quality.
- Shade-Grown & Fair Trade-Supporting local Gayo farmers and ensuring ethical, eco-friendly production.
- Max moisture -- 13%
- Defect -- Max 11%
Taste the Essence of Sumatra
Whether you prefer it as a classic black brew, a rich espresso, or a creamy latte, Arabica Gayo delivers a uniquely smooth and aromatic coffee experience. Elevate your coffee ritual with the authentic taste of Indonesia's finest beans.
Specification:
Moisture: 12.5 % max
Foreign matters: 0.1% max
Broken beans: 0.5% max
Black beans: 0.5% max
Screen 16: 90% min
Packing: jute bag ( net 60 kg)
SUMATRA ARABICA GAYO COFFEE BEAN
- Processing method: Natural Wine
- Grade: Specialty
- Moisture 12%
- Defect Point of 3
- Packaging: 60 kg jute bags with grain-pro liner (or as per request)
SUMATRA ARABICA GAYO COFFEE BEAN, NATURAL WINE, GRADE SPECIALTY
- Processing: Natural with extended fermentation (30-60 days), where the cherries are dried with the fruit intact for a longer
period to enhance wine-like aromas and flavors
- Aroma: Intense wine-like notes, with a unique fermented aroma, as noted in specialty listings.
- Flavor: Wine-like, with high sweetness and low acidity. The extended drying process imparts a distinct wine-like character,
with notes resembling wine and fruit.
- Aftertaste: Smooth and sweet, with lingering fruitiness, enhancing its complexity.
- Body: Medium, with a balanced mouthfeel, ideal for nuanced brewing.
- Acidity: Very low, making it smooth and approachable, as seen in product descriptions.
- Grade: Specialty, with first-grade quality guaranteed.
SUMATRA ARABICA GAYO COFFEE BEAN
- Processing method: Natural
- Grade: Specialty
- Moisture 12%
- Defect Point of 3
- Packaging: 60 kg jute bags with grain-pro liner or as per request
SUMATRA ARABICA GAYO COFFEE BEAN, NATURAL, GRADE SPECIALTY
- Processing: Natural or dry-processed, where the coffee cherries are dried whole with the fruit intact before being hulled. This
method imparts intense fruitiness and sweetness from the prolonged contact with the Cherrys sugars Happy Mug Coffee.
- Aroma: Strong, with nutty, spicy, and fruity accents - e.g., red wine or burnt sugar, noted in specialty coffee descriptions.
- Flavor: Sweet, nutty, and buttery with low acidity. Bold fruit notes like berry, tropical fruit and a chocolatey base. Less earthy
than semi-washed, offering a vibrant profile.
- Aftertaste: Long, sweet, sometimes with a wine-like quality, enhancing its complexity.
- Body: Full, creamy, with a velvety texture, ideal for rich brews.
- Acidity: Very low, smooth on the palate, making it accessible for sensitive stomachs.
- Grade: Specialty, with minimal defects and unique flavor profiles, scoring 80+ on the SCA scale.
- Best For: Espresso or cold brew, where sweetness and fruitiness are emphasized.
- Region and Altitude: High-altitude growth in Gayo Highlands, contributing to its sweetness.
Shipped directly from supplier/farmers in the Gayo Highlands, Aceh, Sumatra, Indonesia.
SUMATRA ARABICA GAYO COFFEE BEAN
- Processing method: Semi-Washed (wet-hulled)
- Grade: 1 Premium
- Moisture 13%
- Defect Point of 8
- Packaging: 60 kg jute bags with grain-pro liner or as per request
SUMATRA ARABICA GAYO COFFEE BEAN, SEMI-WASHED, GRADE 1, PREMIUM,
1. Processing: Semi-washed also known as Giling Basah or wet-hulled, a traditional Sumatran method where the coffee cherries
are depulped, briefly fermented, washed, and then hulled while still moist around 50% moisture before being fully dried. This
process is noted for its earthy, robust profile
2. Aroma: Earthy, spicy, with herbal nuances, as described in reviews highlighting its distinct character
3. Flavor: Full-bodied and smooth, with low acidity. Notes include caramel, chocolate, tropical fruit, and a slight earthy or peppery
kick, aligning with the style of wet-hulled reputation.
4. Aftertaste: Clean, bittersweet, with lingering sweetness, enhancing its appeal for bold brews.
5. Body: Heavy, creamy, with a rich, syrupy mouthfeel, ideal for rich brewing.
6. Acidity: Low, making it gentle on the stomach, a hallmark of Sumatran coffees processed this way.
7. Grade: Grade 1, Premium, indicating minimal defects less than 11 per 350g and careful sorting, often triple-picked, ensuring
consistent, high-quality beans with uniform size screen size 15-19.
8. Best For: Espresso or French press, where the bold, earthy flavors and heavy body shine.
9. Region and Altitude: Grown in the Gayo Highlands, at elevations around 1,400 to1,600 meters, contributing to its rich flavor.
Shipped directly from supplier/farmers in the Gayo Highlands, Aceh, Sumatra, Indonesia.
Description :
Moisture: 12.5 % max
Foreign matters: 0.5% max
Broken and black beans:2.0 % max
Screen 16: 90% min
Packing: jute bag ( net 60 kg)
Origin: Viet Nam
Port of loading: Ho Chi Minh Port, Viet Nam
Description :
Moisture: 12.5 % max
Foreign matters: 0.5% max
Broken and black beans:2.0 % max
Screen 16: 90% min
Packing: jute bag ( net 60 kg)
Origin: Viet Nam
Port of loading: Ho Chi Minh Port, Viet Nam
