Gayo Wine Coffee

About Gayo Wine Coffee

Gayo Wine Coffee is a distinctive single-origin Arabica coffee from the Gayo Highlands in Central Aceh, Indonesia, specifically around the Takengon area. The "wine" name does not refer to added flavoring but to an innovative post-harvest process.

After selective hand-picking, the ripe coffee cherries undergo an exceptionally long anaerobic fermentation process, often lasting between 10 to 40 days in sealed tanks. This controlled fermentation allows natural yeast and bacteria to break down the fruit's sugars, developing complex biochemical compounds within the bean.

The result is a bean with a unique flavor profile radically different from standard Gayo coffee. It exhibits pronounced, wine-like characteristics—deep notes of fermented fruits like dark berries, plum, or raisin, often with a pleasant acidity reminiscent of red wine, low bitterness, and a full, syrupy body.

The high altitude (1,200-1,600 meters above sea level), volcanic soil, and specific local Arabica cultivars (Typica, Bourbon, and Tim Tim hybrids) of the Gayo region provide the excellent base material necessary for this demanding process. This method highlights how innovative processing can unlock entirely new sensory dimensions from a renowned coffee terroir.

Specification

• Available Products: Green Coffee Beans, Roasted Coffee Beans, Ground Coffee
• Type: Arabica
• Screen Size: 15-19 
• Moisture: Max 13% 
• Triage: Max 6-8% 
• Defect Value: 6-8 (As per sample)
• Cupping Score: 83.50
• Certifications: Fair Trade, Organic, USDA, Rain Forest Alliance, Halal.

Characteristics

• Fragrance/Aroma: Fresh, Fruity
• Flavor: Winey, Fruit, Berry
• Acidity: Medium
• Body: Medium

Description Scheme

• Time from Flowers to Be Berry: 9 Months 
• Production (Kg/Ha): 800 to 1500   
• Optimal Temperature: 13 to 28°C
• Optimal Rainfall: 100 to 3000 mm
• Altitude: 1200 to 1700 from Sea Level (asl)
• Soil Type: Black Soil /Soil Formed of Young
  Materials are very Fertile and Volcanic and contain Micro Nutrients Important to Plants.
• Country of Origin: Indonesia
• Production Areas: Aceh Gayo Highland / Batak Highland
• Caffeine Content: 0.8 to 1.4%
• Form of Seeds: Flat with a Clear Midline
• Character Stew: Acid & Chocolate
• Method of Harvest: Mechanical and Hand Pick
• Processing Method: Fermentation Method, wet and dry hulled