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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About Aceh / Gayo Coffee
Flavor and Profile
Aceh / Gayo coffee is celebrated for its layered complexity and earthy character, offering a deep, syrupy body with muted acidity that makes it both distinctive and versatile. The cup often reveals flavors of cocoa, herbal spice, cedar, licorice, and molasses, finishing clean with either a lingering sweetness or a subtle bitterness depending on the roast. Consistently scoring between 84 and 86 in origin cuppings, Gayo coffees are a reliable choice for roasters seeking both strong single-origin expressions and balanced blends.
The Origin
Aceh Gayo is Indonesia’s most recognized Arabica, grown in the highlands of Takengon and Bener Meriah at 1,200–1,600 MASL. The volcanic soil and cool mountain climate shape beans with a syrupy body, low acidity, and distinctive notes of chocolate, cedar, and spice.
The Coffee
Available in certified Organic and Fair Trade lots, Aceh Gayo coffees are produced by farmer cooperatives and smallholder groups. Processing includes Indonesia’s signature wet-hulled method as well as washed and natural experiments, delivering cup profiles from classic earthy depth to modern fruit-forward brightness.
Our Advantage
We ensure traceable supply direct from farmer groups, supported with logistics through Indonesian ports and CIF delivery worldwide. Whether you need spot shipments, contract supply, or sample packs, Puvu Global provides a seamless sourcing path from the Gayo highlands to your roastery.
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.
Farm to Table
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.