Our Farm

Rooted in Indonesia’s highlands, we cultivate more than coffee — we nurture tradition, sustainability, and the stories of the farmers who grow it. Every bean reflects their passion, our promise.

SUMATRA

Kopi Gayo, originating from the lush highlands of Aceh, Sumatra, is one of Indonesia’s most celebrated coffee varieties. Grown predominantly in the Gayo Highlands within the Bener Meriah, Aceh Tengah, and Gayo Lues regions, this Arabica coffee has gained global recognition for its distinctive flavor profile and exceptional quality

Historical :

The history of Gayo coffee dates back to the early 20th century when Dutch colonizers introduced Arabica coffee plants to the fertile soils of Aceh. The region’s cool climate, rich volcanic soil, and high altitude — ranging between 1,200 to 1,600 meters above sea level — created the perfect conditions for coffee cultivation. Over time, Gayo coffee became a vital economic driver for the local community, with generations of farmers dedicating themselves to perfecting cultivation techniques.

Flavor Profile :

Sumatera Permata Gayo Coffee is celebrated for its full-bodied texture, low acidity, and earthy aroma with notes of spices, chocolate, and herbs. This well-balanced flavor profile makes it highly sought after by coffee enthusiasts worldwide.

Coffee Bean Spesification :

  • Origin: Bener Meriah, Aceh, Sumatra, Indonesia
  • Members: ± 500 members organized into cooperative groups
  • Farmland Area: ± 230 hectares
  • Altitude: 1,200 to 1,600 meters above sea level
  • Soil Type: Andisol (rich volcanic soil from the “Ring of Fire” region, providing excellent mineral content for coffee cultivation)
  • Varietals: Arabica Coffee Bean, Catimor, TimTim (Gayo 1), Bourbon (Gayo 2), Ateng Super (Gayo 3)
  • Processing Methods:
    • Wet Hulled (Giling Basah) — Enhances body and produces a rich, syrupy texture.
    • Fully Washed — Results in a clean, bright flavor with a smooth finish.
    • Honey Process — Offers a balanced sweetness with fruity notes.
    • Natural Process — Intensifies fruit-forward flavors with bold aromas.
    • Natural Anaerobic — Creates complex flavors with enhanced acidity and sweetness.
     
  • Production Yield: 230 – 280 metric tons per year
  • Harvest Period: September to July