Gayo Honey

About Gayo Honey

Gayo Honey coffee, grown in the highlands of Aceh, Sumatra, Indonesia, is renowned for its distinct flavor profile, blending sweet, fruity notes with a rich, full-bodied taste. The coffee is produced using the “honey process,” a method in which the coffee cherries are pulped and the mucilage (the sticky, sugary layer around the bean) is left to dry with the beans.

The Gayo region's altitude and climate create ideal conditions for coffee cultivation, with cool temperatures, fertile volcanic soil, and ample rainfall. This region's farmers have mastered the honey processing technique, which involves three stages: the wet, semi-washed, and fully washed processes, each contributing different flavor notes to the final cup.

The result is a coffee that strikes a perfect balance between acidity and sweetness, often accompanied by fruity, floral, and sometimes even chocolatey undertones.

Gayo Honey coffee is typically medium to dark roasted, allowing the natural sweetness to shine through while maintaining a robust, earthy flavor. It's often appreciated for its smooth body and minimal bitterness, making it a favorite among specialty coffee enthusiasts.

The careful, sustainable farming practices employed by the local farmers also ensure that the beans are high-quality and ethically produced, often certified as organic or fair-trade.

Specification

• Available Products: Green Coffee Beans, Roasted Coffee Beans, Ground Coffee
• Type: Arabica
• Screen Size: 15-18
• Moisture: Max 12% 
• Triage: 7-9% 
• Defect Value: Max 10%
• Cupping Score: 88
• Certifications: Fair Trade, Organic, USDA, Rain Forest Alliance, Halal

Characteristics

• Fragrance/Aroma: Sweet, floral, and fruity with honey and herbal notes
• Flavor: Tropical Fruity, Caramel, Floral
• Acidity: Medium
• Body: Medium

Description Scheme

• Time from Flowers to Be Berry: 8-9 Months 
• Production (Kg/Ha): 800 to 1500   
• Optimal Temperature: 18 to 28°C
• Optimal Rainfall: 1000 to 2500 mm
• Altitude: 1400 to 1650 from Sea Level (asl)
• Soil Type: Fertile volcanic soil rich in micronutrients
• Country of Origin: Indonesia
• Production Areas: Aceh (Takengon, Bener Meriah, Angkup, Sukarame, Bies, Jagung, Sabun, Pondokbaru); Bali (Tabanan); East Java (Tlogosari, Argopuro)
• Caffeine Content: 0.8 to 1.4%
• Form of Seeds: Flat with a clear central line
• Character Stew: Mild acidity, chocolate, floral, caramel, with a strong yet smooth body
• Method of Harvest: Manual and mechanical harvesting
• Processing Method: Honey Process (Pulped Natural)