Aceh/ Gayo

The Story of Aceh / Gayo Coffee

In the mist-covered highlands of northern Sumatra lies one of Indonesia’s most respected coffee-producing regions: Gayo, nestled within the province of Aceh. Surrounded by lush forests, volcanic soil, and cool mountain air, the Gayo Highlands have become synonymous with high-quality Arabica beans that deliver a bold, earthy, and distinctly Indonesian cup profile.

Grown in the highlands of Aceh, Sumatra specifically the Gayo region these Arabica beans are known for their deep body, low acidity, and earthy, herbal notes. Common flavors include cocoa, licorice, and a smooth, lingering finish. They're typically wet-hulled (a process unique to Indonesia), which gives them a rich, syrupy texture and unique cup character. Most Gayo coffee is produced by smallholder farmers at elevations between 1,200–1,600 masl, with harvests peaking from October to January.

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Aceh/ GAyo

Origins and History

Coffee arrived in Indonesia in the late 1600s via Dutch colonial influence, first being planted in Java before spreading to Sumatra. The Gayo region began developing its coffee identity more distinctly in the early 20th century, when Arabica coffee was introduced to the highlands surrounding the town of Takengon in Central Aceh (Aceh Tengah). The high elevations and microclimates proved ideal for growing coffee, and over time, farming communities adapted the crop to local methods and traditions.

By the early 2000s, Gayo had gained significant international attention, especially from specialty buyers seeking traceable lots with unique flavor profiles. The region was officially granted Geographical Indication (GI) status for “Gayo Coffee” in 2010, legally protecting its name and reinforcing its place in the world of origin-specific coffees.

Farming and Processing

Gayo coffee is grown almost exclusively by smallholder farmers, typically managing 0.5 to 2 hectares of land. Many of these farms are intercropped with cinnamon, citrus, and vegetables, contributing to a diverse and sustainable ecosystem.

One of the most defining features of Aceh / Gayo coffee is its processing method — the traditional “giling basah”, or wet-hulling process. This method, unique to Indonesia, involves hulling the parchment layer from the beans while they’re still semi-wet. The result is a distinctive cup profile with heavy body, low acidity, and notes of herbs, chocolate, cedar, and spice. Wet-hulling also produces a characteristic deep green-blue color in raw beans, sought after in global markets.

Most Gayo coffee is sun-dried at altitude, often on raised beds or tarpaulins, and harvested during the region’s primary season: October through January.

Flavor and Profile

Aceh / Gayo coffee is known for its complexity, earthy character, and balanced structure. It typically features:

A deep, syrupy body
Muted acidity
Flavor notes of cocoa, herbal spice, cedar, licorice, and molasses
A clean finish with lingering bitterness or sweetness depending on roast level

Coffees from Gayo frequently score between 84–86 points in origin cuppings, making them a reliable origin for both blends and single-origin expressions.