Aceh Gayo Arabica Coffee Exporter – Premium Indonesian Green Beans

Grown in the fertile highlands of Gayo, Central Aceh – Northern Sumatra, Gayo Arabica Coffee is one of Indonesia’s most distinguished origins. Cultivated by local farmer cooperatives on volcanic soil at high elevations, this coffee is admired for its deep sweetness, balanced body, and clean cup across various processing methods.

  • 🌄 High-altitude cultivation (1,200–1,600 masl)
  • 👩‍🌾 Locally managed by smallholder cooperatives
  • 🌱 Available in natural, honey, and wet-hulled processes
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Aceh Gayo Arabica coffee beans from Central Aceh, Sumatra – premium Indonesian green coffee for export

Origin: Gayo Highlands, Aceh – Northern Sumatra

The Gayo Highlands stretch across the fertile volcanic landscapes surrounding Lake Tawar and the town of Takengon in Northern Sumatra. Sitting between 1,200 and 1,700 masl, the region combines fertile soil, steady rainfall, and a cool tropical climate — ideal conditions for cultivating distinctive Indonesian Arabica coffee.

A Legacy of Flavor and Sustainable Craftsmanship

Gayo coffee represents generations of commitment to quality and land stewardship. Local farmers have cultivated Arabica for decades, blending traditional methods with evolving post-harvest practices. Whether washed, honey, or natural, each lot reflects the highland terroir — producing a balanced, clean, and naturally sweet cup with subtle hints of spice and cocoa.

The region’s strong cooperative structure — many emphasizing transparency and sustainability — continues to drive community-based production and ethical sourcing that connect Aceh’s farmers with roasters worldwide through Wira Sarwa Asurya under PT Satria Laksamana Segoro.

View of Lake Tawar and Takengon in Gayo Highlands, Aceh – source of Indonesian Arabica coffee

Image for illustrative purposes only.

Gayo Arabica Coffee Farming Conditions

Altitude

1,200–1,700 masl

Soil Type

Volcanic, fertile, rich in minerals

Climate

Cool tropical highland

Harvest Season

October – March

Next: Processing & Quality Control
Farmer handpicking red Arabica coffee cherries in Gayo Highlands, Aceh

Image for illustrative purposes only.

The People Behind Gayo Arabica Coffee

Empowering Highland Communities

Behind every batch of Gayo Arabica coffee are dedicated local families who cultivate their trees across the volcanic highlands surrounding Lake Tawar and Takengon. These farmers form the foundation of Wira Sarwa Asurya’s sustainable and traceable coffee network.

Combining traditional knowledge with careful post-harvest handling — from manual handpicking to controlled fermentation and sun drying — Gayo farmers continue to uphold the reputation of one of Indonesia’s finest Arabica origins. Most farms are small and community-managed, emphasizing quality and authenticity.

Through collaboration with local cooperatives, Wira Sarwa Asurya helps strengthen traceability systems, post-harvest training, and global market access — ensuring that Gayo’s coffee heritage is shared responsibly and sustainably.

Processing Gayo Arabica Coffee – From Highland Cherries to Export-Grade Beans

Each lot of Gayo Arabica coffee begins its journey above 1,200 meters in the lush highlands of Aceh. From selective handpicking to final sorting and quality control, every stage is handled with precision to preserve Gayo’s signature harmony of body, sweetness, and clean finish — whether processed through wash, honey, or natural methods.

Harvesting Temanggung Arabica coffee cherries by hand

Step 1: Harvesting

Farmers handpick fully ripe cherries to ensure optimal sweetness and uniformity.

Sorting and grading Arabica coffee cherries

Step 2: Sorting

Defect removal and hand-sorting are carried out both at the farm and at post-harvest stations.

Storage and hulling process for Temanggung Arabica green beans

Step 3: Storage & Milling

After hulling, green beans are stored in clean and dry warehouses to maintain quality before export preparation.

Sun drying Arabica coffee beans in Temanggung highlands

Step 4: Drying

Beans are sun-dried on raised beds and turned regularly to reach ideal moisture levels and clean cup quality.

Next: Flavor Profile & Cupping Notes
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Typical flavor profile of Gayo Arabica coffee – balanced body with cocoa, spice, and floral nuances from Aceh Highlands.

Flavor Profile of Gayo Arabica Coffee

From Aceh’s Highlands – A True Indonesian Classic

Gayo Arabica coffee originates from the highlands of Aceh, Northern Sumatra — an area long known for producing coffees with deep body, mild acidity, and layered sweetness. The region’s fertile volcanic soil and cool temperature naturally contribute to its smooth and complex character.

Cocoa & Dark Chocolate: often found as a comforting base with a soft, rounded mouthfeel.

Spice & Herbal Notes: gentle hints of cinnamon, nutmeg, and dried herbs that add depth and warmth.

Floral & Sweet Finish: a light jasmine-like aroma with a clean, honeyed aftertaste.

Depending on the post-harvest method — wet-hulled, natural, or fully washed — Gayo Arabica may show variations from syrupy and earthy to bright and fruity, offering a wide spectrum suitable for both single-origin and blend applications.

Each lot handled by Wira Sarwa Asurya (PT Satria Laksamana Segoro) is carefully curated to reflect the typical traits of Gayo coffee: balanced, expressive, and clean. Our approach focuses on traceable sourcing and consistent green bean quality for international buyers.

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Sustainability & Traceability in Gayo Arabica Coffee

Integrity from Highland Farms to Global Markets

Each lot of Gayo Arabica carries the story of the highlands — reflecting the commitment, collaboration, and care of local farming communities in Aceh.

🌱 Community-Based Cultivation: Gayo’s coffee landscape is driven by smallholder farmers and local groups who continue the region’s long tradition of cooperative growing and shared value.

☀️ Environmentally Aware Processing: Many farmers use sun-drying and natural fermentation techniques that help maintain soil health and reduce water dependency.

🔗 Practical Traceability: Basic origin details — such as village area, altitude, and processing type — are recorded for each lot, allowing buyers to understand its regional background and production characteristics.

🤝 Sustainable Collaboration: Through Wira Sarwa Asurya (PT Satria Laksamana Segoro), we work with local producers in Gayo to promote transparent sourcing, long-term relationships, and responsible trade practices.

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Local Farming Communities

Smallholder farmers across the Gayo Highlands maintaining generations of coffee tradition.

Recorded Origins

Lots identified by area, altitude, and processing type for origin clarity.

Eco-Friendly Practices

Drying and processing methods that support environmental sustainability.

Technical Snapshot – Gayo Arabica Coffee Specifications

Essential reference for roasters and importers seeking consistent, traceable Gayo Arabica green coffee from Aceh, Indonesia.

All lots sourced through Wira Sarwa Asurya (PT Satria Laksamana Segoro) are selected with attention to physical quality and clean cup character — ensuring suitability for both single-origin roasting and blend formulation.

  • Origin: Gayo Highlands, Aceh – Sumatra, Indonesia
  • Altitude: 1,200 – 1,700 masl
  • Varietals: Ateng, Bourbon, Timtim, Catimor
  • Processing: Wet Hulled (Giling Basah), Washed, Natural
  • Harvest Period: October – May
  • Screen Size: 15 – 19
  • Moisture Content: 11 – 12%

Supplying Aceh Gayo Arabica Coffee to Roasters Worldwide

Experience the hallmark of Indonesia’s highland Arabica — a cup defined by rich body, balanced sweetness, and clean finish. Partner with Wira Sarwa Asurya for quality, traceability, and reliable export service.

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