Grown in the Gayo Highlands of North Sumatra, this wet-hulled processed lot is deep and intense. Dark chocolate, pipe tobacco, and brown sugar dominate the profile, with a heavy, syrupy body and a long, lingering finish.
Origin: Indonesia - Region: Central Aceh District
Altitude: 1,500 - 1,550 m
Varietal: Ateng Super, Gayo 1
Process: Wet Hulled
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The rich history of coffee cultivation in Aceh dates back to the early 1900s, when the Dutch colonial administration introduced Arabica coffee to the Gayo Highlands. Around 1908, the first coffee estates were established, planting more than 100 hectares of Arabica trees across the highlands.
Today, Aceh’s coffee legacy continues to thrive. In 2022, the Governor of Aceh implemented official management guidelines to recognize and protect Arabica coffee as a Specialty Coffee, further highlighting the region’s commitment to quality and traceability.
In the Central Aceh and Bener Meriah regions, over 60,000 hectares of Arabica coffee are cultivated—all owned and managed by local smallholder farmers, preserving tradition and community pride.
Takengon Village, Central Aceh Arabica Semi-Washed Takengon originates from Takengon Village, situated in the Central Aceh District at elevations of 1500–1550 meters above sea level. These high altitudes, combined with the cool climate and fertile volcanic soil, create the ideal terroir for producing complex and distinctive cup profiles.
This coffee is processed using a traditional wet-hulled method. Fresh cherries are machine-pulped and washed twice, with the mucilage intentionally left on. After a short resting period, the beans are sun-dried until they reach around 50% moisture, then hulled to remove the silver skin. Drying continues until the beans reach 13–14% moisture, followed by machine-sorting and triple handpicking to ensure only the finest quality beans make it through.
