Unlocking the Special Gayo Coffee Farming Process: From Highlands to Harvest Excellence

Most people don’t know how their delicious gayo coffee is produced and farmed. Gayo coffee farming process has a unique twist in it that other beans don’t have. This stems from being farmed at such a high altitude; therefore, some special techniques must be used to ensure the best quality beans are made.

But what makes Gayo Coffee so special? The answer lies in its meticulous farming and processing methods. Proper handling at every stage, from cultivation in the fertile Gayo Highlands to careful harvesting and processing, is the key to producing its rich flavors. In this article, we’ll explore the unique Gayo coffee farming process that ensures its renowned taste.

What is the history of the Gayo coffee farming process?

Before we get into the details of the Gayo coffee farming process, let’s take a look at its history. Gayo coffee was first discovered in the Gayo region of Aceh, Indonesia, more than a century ago. This highland region, with its fertile soil and ideal climate, is an ideal place for coffee cultivation.

Local farmers diligently tend to these coffee plants, producing high-quality beans that are famous around the world. The distinctive aroma of Gayo coffee beans mixed with fruity nuances makes them very popular among coffee lovers. The success of Gayo coffee not only provides economic benefits to the local community but also makes Indonesia proud in the global coffee industry. Therefore, if you are interested in tasting the best Indonesia can offer, you can look at our catalog of specialty Gayo coffee.

Planting Gayo coffee

The very first step in the gayo coffee farming process is the selection of the best seeds. Farmers most often choose the highest-quality Arabica coffee variants to ensure the best flavor and the best chance of surviving in the high altitude. After selecting the seeds, they will carefully plant them in the highland.

These highlands are a perfect place to plant these beans, all because the volcanic soil and cool climate are important factors. Those factors play a major role in shaping the distinctive character of Gayo coffee. In addition, Gayo farmers also maintain sustainability with environmentally friendly organic farming practices to maintain soil quality and a healthy ecosystem.

Plant Care

The Gayo coffee farming process requires special care. Farmers plant coffee beans with enough spacing for optimal sunlight. They fertilize properly and maintain the plants regularly to ensure healthy growth. Farmers must do this because colder temperatures make it harder for coffee plants to survive and produce quality beans.

Farmers regularly monitor coffee plants to identify and address pests or diseases that may reduce yields. With proper care, the Gayo coffee farming process produces high-quality beans highly valued in the global market.

Processing

Farmers process the Arabika Gayo coffee farming process through the wet-hulling method. Many people confuse “wet-hulled” with “wet-processed,” another term for “washed,” which is the most common coffee processing method. However, the two processes produce dramatically different results: wet-hulling emphasizes body and mutes acidity, while wet-processing highlights delicate acidity and sweetness. Farmers in Indonesia, especially on Sumatra and Sulawesi, practice wet-hulling exclusively. The processing consists of the following steps:

Harvesting

Harvesting takes place from September until May or June. The farmers handpick the red cherries, selecting only the more suitable ones, which represent about 85% of all cherries.

Red skin pulping

Farmers ensure only the best beans are used by peeling the harvested cherries the same day they pick them. They pulp the red raw beans and then immerse the coffee in water. They carefully sort the floating beans to maintain quality. Farmers complete this entire process within 24 hours to preserve maximum freshness.

Fermentation

They ferment the cherries overnight to break down the mucilage (the fruit layer beneath the skin), which they then wash off with fresh water. This is a key part of the Gayo coffee farming process.

Drying

Drying is done through direct sunlight or using a drying machine, or a combination of the two. Direct sunlight is better as the sunlight contains ultraviolet, which can result in a better aromatic smell of the beans and allows for longer storage. If sunlight is insufficient, a drying machine shall be used.

Farmers dry wet-hulled coffee for just a few hours, until it reaches about 50% moisture and remains swollen.

Hulling

The final part of the Gayo coffee farming process is drying beans to 25–35% moisture. Farmers then send the beans through a wet-huller to remove the parchment layer. Because the beans are not fully dried, friction during hulling can damage them. The mill finally air-dries the hulled coffee to 12–13% moisture.

The mill air-dries the hulled coffee to 12–13% moisture. Without the protective parchment layer, the beans dry quickly. They face wider temperature variation and exposure to yeast and bacteria from the environment.

Conclusion

The Gayo coffee farming process is a blend of tradition, skill, and dedication. From seed selection to wet-hulling, every step shapes its distinctive flavor and global reputation. By combining highland conditions with careful cultivation, farmers create beans that reflect both heritage and excellence, making Gayo coffee a true treasure of Indonesia’s coffee culture.

If you’re ready to taste the true essence of Indonesia’s highlands, FNB coffee brings you premium Gayo coffee beans sourced directly from dedicated farmers. Each bean embodies rich flavor, smooth aroma, and authentic quality from the Gayo Highlands. Don’t just read about the process, experience it in every cup with us today.