Sumatra
The story of Gayo coffee begins in the highlands of Aceh, where coffee has been part of the region’s agricultural heritage for generations. Coffee was introduced to Aceh during the Dutch colonial period in the early 20th century. Over time, Arabica found a natural home in the highlands around the Gayo region, where the cool climate, high elevation, fertile volcanic soil, and abundant rainfall created ideal conditions for coffee cultivation.
Selected Indonesian CoffeeDistinct Character, Born in the Gayo Highlands
The Wet-Hulled Tradition
Born from Sumatra’s humid highlands, Wet Hulling (Giling Basah) was developed to help farmers process coffee in a challenging tropical climate.
After the cherries are pulped, fermented, and washed, the coffee is partially dried before the parchment is removed while the bean still carries higher moisture. The green coffee is then dried again until ready for storage and export.
Over generations, this became a signature of Sumatran coffee, known worldwide for its deep body, low acidity, earthy sweetness, and distinctive complexity.