Sumatra Gayo Highland
From the Central Aceh regency in northern Sumatra, this coffee reflects both tradition and terroir. Grown on small family farms averaging less than three acres—many led by women of the Gayonese community—coffee is carefully harvested and brought to local mills. Here it undergoes the classic Indonesian Giling Basah (wet-hulled) process, where parchment is removed early, giving the beans their distinct bluish hue and bold, earthy character. The result is a cup that’s full-bodied and complex, with deep chocolate tones, herbal notes, and a lingering finish.
Behind the cup is PT. Ihtiyeri Keti Ara (PT. IKA), a trusted exporter working with over 900 producers to coordinate milling, drying, and transport—helping farmers navigate Sumatra’s rugged roads and heavy rains while maintaining consistent quality and fair earnings.
 
Producer: 928 smallholder farmers organized around PT. Ihtiyeri Keti Ara (PT. IKA)
Variety: Bourbon, Catimor, and Typica
Region: Atu Lintang, Aceh, Sumatra, Indonesia
Harvest: October-May
Altitude: 1500 – 1600 masl
Process: Volcanic loam
 
Cupping notes: Peat, Roasted Marshmallow and Dark Chocolate
 
Roast Level- Medium/Dark (3/4)