SUMATRA BENER MERIAH GAYO
Aceh, Sumatra, Indonesia
Deeply earthy, complex, and unmistakably Sumatra. This classic wet-hulled coffee brings a grounding richness balanced by cedar-like briskness, bittersweet baker’s chocolate, and the warm sweetness of pipe tobacco. It’s a beautifully layered cup with plenty of character, offering the kind of depth and structure that makes you want to linger over another sip.
A Coffee Rooted in the Highlands
In the northern reaches of Sumatra, Indonesia, the highlands of Aceh surround Lake Tawar and the mountain town of Takengon. Here, coffee grows in a landscape that feels almost endlessly alive. Tropical forests, fruit trees, and coffee plants flourish beneath persistent mists and frequent rain, while generations of smallholder farmers tend their land.
Our coffee comes from Bener Meriah, a highland district where coffee is woven into the fabric of local life. The region’s unique growing conditions and traditional processing practices give Sumatra coffees their signature earthy depth and unmistakable character.
The People Behind the Coffee
This coffee is sourced from smallholder farmers working with CV. Gayo Mandiri, a family-operated exporter based in Bener Meriah. Since 2013, our supplier Royal Coffee has maintained a relationship with Gayo Mandiri, whose work connects local cooperatives with buyers while investing in the long-term success of farming communities.
Gayo Mandiri supports its cooperative members through farming tools, cash dividends, and investments in drying infrastructure. It’s a relationship-driven approach that helps strengthen the local supply chain and preserve the quality of coffee from harvest through export.
The Art of Wet-Hulled Processing
Sumatra’s traditional wet-hulling method, known locally as giling basah, plays a major role in shaping this coffee’s distinctive profile.
After the coffee cherries are picked, the beans are depulped, fermented, and washed before being dried briefly. While they still retain considerable moisture, the parchment surrounding each bean is mechanically removed. The exposed beans are then dried further in the sun and carefully sorted before export.
This unusual process contributes to the deep, earthy character, full-bodied texture, and complex flavors that make Sumatra coffees so recognizable.
Coffee Details
Grower: Smallholder farmers organized around CV. Gayo Mandiri
Varieties: Tim-Tim, Catimor
Region: Bener Meriah Regency, Aceh, Sumatra, Indonesia
Altitude: 1,000–1,400 meters above sea level
Soil: Volcanic loam
Harvest: June–July
Process: Wet-hulled and sun-dried
Tasting Notes: Cedar · Baker’s Chocolate · Sweet Tobacco