Experience the Soul of Aceh Gayo Arabica Coffee — the world-renowned, organic coffee grown in the volcanic highlands of Indonesia.

Introduction: What is Aceh Gayo Arabica Coffee?

Aceh Gayo Arabica Coffee (often called Gayo Arabica) is one of the most sought-after single-origin coffees in the world. Grown in the lush Gayo Highlands of Central Aceh, Sumatra, this coffee is famous for its unique flavor profile—rich, heavy-bodied, and low in acidity.

It is not just a drink; it is a cultural heritage. For coffee connoisseurs, Gayo represents the “Gold standard” of Sumatran coffee, consistently scoring high in international cupping contests.

A Rich History

From Colonial Roots to Global Fame

The story of Gayo coffee began in the early 20th century (around 1908) under the Dutch colonial administration. The Dutch recognized that the volcanic soil and cool climate of the Gayo Highlands were perfect for growing Arabica trees.

While the Dutch introduced the crop, it was the local Gayo people who mastered the craft. After Indonesia gained independence, the plantations were handed over to the local community. Today, the majority of Gayo coffee is produced not by massive corporations, but by smallholder farmers owning an average of 1 to 2 hectares of land.

In 2010, Gayo Coffee received a Geographical Indication (GI) certification, legally protecting its name and guaranteeing its origin—much like Champagne in France.

The Farmers & The Land

The Gayo Highlands

Located in the districts of Central Aceh, Bener Meriah, and Gayo Lues, the coffee grows at elevations between 1,200 to 1,700 meters above sea level. The region surrounds Lake Laut Tawar, providing a misty, cool microclimate that slows the maturation of the coffee cherries, allowing complex flavors to develop.

Sustainable & Organic

Aceh Gayo is distinct because nearly 80-90% of the coffee is grown organically. Farmers rarely use chemical fertilizers, relying instead on traditional methods and the naturally fertile volcanic soil. Furthermore, Gayo coffee is almost exclusively “shade-grown” (grown under the canopy of other trees), which preserves the local ecosystem and bird habitats.

Taste Aceh Gayo Arabica Coffee : What to Expect

When you take your first sip of Aceh Gayo Arabica Coffee, you are tasting the terroir of Sumatra.

• Body: Full, heavy, and syrupy. It has a mouthfeel that coats the palate.
• Acidity: Very low. This makes it ideal for those with sensitive stomachs.
• Flavor Notes: The classic Gayo profile is Earthy, Spicy, and Woody. However, highquality Gayo often exhibits notes of Dark Chocolate, Caramel, Tobacco, and sometimes hints of tropical fruit (like jackfruit) or florals, depending on the processing.
• Aroma: Intense and pungent, often described as fresh earth or herbs.

Brewing Guide: How to Brew the Perfect Aceh Gayo Arabica Coffee

To highlight the heavy body and chocolatey notes, we recommend the following methods:

1. 1. French Press: The immersion method is perfect for Gayo’s heavy body. It emphasizes the richness and earthy tones.
   2. Pour Over (V60/Kalita): Use a slightly coarser grind than usual. This brings out the cleaner, sweeter notes of caramel and spice.
   3. Espresso: Gayo makes a fantastic single-origin espresso with a thick, tiger-stripe crema and a punchy chocolate finish.