INDONESIA

Indonesia Org Sumatra GR1 DP Royal Pacific

January 9, 2026 0 comments

Sourced from smallholder farmers in the Gayo Highlands of Aceh, Sumatra, this organic lot showcases the depth and character Indonesian coffees are known for. Grown at elevations of 1,200–1,400 meters and processed using the traditional wet-hulled method, it delivers a rich body with earthy sweetness and subtle spice.

AT A GLANCE

ORIGIN

Indonesia

VARIETAL

Adsenia • Gayo 1 • Ateng • Timtim

REGION

Takengon, Aceh, & Sumatra

PROCESS

Wet Hulled

PRODUCER

Smallholder Farmers, Takengon Region, Aceh, Sumatra, Indonesia

ALTITUDE

1,200 - 1,500 meters

CERTIFICATION

USDA Organic

HARVEST

April - June, November - January

THE STORY BEHIND THIS COFFEE

This USDA Organic coffee from Sumatra, Indonesia is produced by smallholder farming families in the highlands of Aceh Province, primarily around the Gayo Highlands near Takengon and Lake Laut Tawar. Grown at 1,200–1,400 meters above sea level, the coffee benefits from fertile volcanic soils, cool misty conditions, and traditional organic farming practices passed down through generations.

The lot brings together Abyssinia, Ateng, Gayo 1, and Timtim varieties, cultivated on small family-run farms and harvested by hand. Many producers work through cooperatives that provide resources, farmer training, quality control, and market access, while coffee is often intercropped with food crops to support both household income and food security.

After harvesting, the coffee is processed using Wet-Hulling (Giling Basah), a distinctive Indonesian method that contributes to the coffee’s characteristic rich body, earthy sweetness, and spicy complexity. Together, the highland environment, smallholder farming traditions, and unique processing method create a coffee that expresses the distinctive character of the Gayo region.

Smallholder Farmers, Takengon Region, Aceh, Sumatra, Indonesia

GROWING CONDITIONS

ELEVATION

1,200–1,400 m ASL The highland elevation and cooler temperatures encourage slower cherry maturation, supporting the development of depth and complexity.

CLIMATE

The Gayo Highlands experience a cool, misty mountain climate with consistent moisture and rainfall. These conditions provide a favorable environment for gradual coffee development.

SOIL

Fertile volcanic soils provide a nutrient-rich foundation for coffee cultivation and support healthy plant growth throughout the highland farms.

SUSTAINABILITY

The coffee is 100% USDA Organic, with producers using traditional organic farming practices. Many smallholder farms also intercrop coffee with food crops, supporting diversified agricultural systems and household food security.

VARIETAL – ADSENIA, GAYO 1, ATENG, TIMTIM

The varieties in this lot— Abyssinia, Ateng, Gayo 1, and Timtim —are established within the coffee-growing traditions of the Gayo Highlands. Cultivated by smallholder farmers in the region’s high-elevation volcanic environment, these varieties contribute to the diverse character of Gayo coffee.

Combined with the region’s cool climate, fertile soils, and distinctive Giling Basah processing, these cultivars contribute to a cup with a rich body, earthy sweetness, and spicy complexity , reflecting the traditional character of Sumatra coffee.

VARIETAL IN FOCUS

Abyssinia (AB3 / AB7)

ORIGIN

Introduced to Indonesia from Ethiopia (Abyssinia) in the 1920s–1930s by the Dutch colonial government as a replacement for crops devastated by coffee leaf rust. Primarily grown in Sumatra and Java.

CHARACTERISTICS

An early Arabica introduction with moderate disease resistance. AB3 and AB7 are the two main selections — AB7 being the more widely referenced. Tall plant, moderate yield. Sometimes used as a parent in local Indonesian crossbreeding programs.

CUP PROFILE

Full body, low acidity, earthy and herbal notes with a mild spice character. Clean for an Indonesian variety when wet-hulled, with subtle dark fruit undertones.

ROLE IN THIS LOT

"Contributes full body, earthy depth, and mild herbal complexity.

Ateng

ORIGIN

A local name for Catimor types introduced and naturalized in the Gayo highlands of Aceh, Sumatra, Indonesia. Name derived from 'Aceh Tenggara' (Southeast Aceh).

CHARACTERISTICS

Compact, high-yielding dwarf plant with strong leaf rust resistance inherited from its Catimor parentage. Widely planted by smallholder farmers in Aceh due to its productivity and low maintenance requirements. Often processed using the wet-hull (Giling Basah) method.

CUP PROFILE

Earthy, spicy, and full-bodied with a heavy mouthfeel. Wet-hulling amplifies its characteristic Indonesian earthiness, cedar, and tobacco notes with low acidity.

ROLE IN THIS LOT

Contributes heavy body, earthy intensity, and distinctive Indonesian spice character.

Gayo 1

ORIGIN

A selected Arabica cultivar developed by the Indonesian Coffee and Cocoa Research Institute (ICCRI) specifically for the Gayo highlands of Aceh, Sumatra. Released as an improved local variety for smallholder farmers.

CHARACTERISTICS

Selected for adaptability to the Gayo region's high altitude (1,200–1,600 MASL), volcanic soil, and cool climate. Moderate yield, improved cup consistency compared to unselected local types. Grown almost exclusively in the Bener Meriah and Aceh Tengah districts.

CUP PROFILE

Full body, low acidity, with earthy, cedar, and dark chocolate notes. Gayo terroir adds a distinctive clean earthiness and syrupy body that is more refined than standard Ateng lots.

ROLE IN THIS LOT

Contributes syrupy body, clean earthiness, and rich dark chocolate depth.

Timor Hybrid (HdT)

ORIGIN

A natural spontaneous hybrid of Coffea arabica × Coffea canephora (Robusta), discovered growing wild on the island of Timor around 1927.

CHARACTERISTICS

Not cultivated commercially for cup quality. The world's most important disease-resistance genetic donor — its Robusta genetics carry resistance to nearly all known races of coffee leaf rust and CBD. Parent of Catimor, Sarchimor, Castillo, Colombia, and many others.

CUP PROFILE

Harsh, bitter, and rubbery when consumed alone. Not used as a standalone specialty variety.

ROLE IN THIS LOT

Not used directly — foundational ancestor that passes disease resistance to offspring varieties in this lot.

PROCESSING OVERVIEW

1. HARVEST

Handpicked at peak ripeness 1,400 MASL the best quality cherries.

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2. SORTING

Cherries are sorted to remove underripe or damaged ones.

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3. DRYING

Naturally dried on raised beds under the sun with regular turning.

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4. MILLING

Dried cherries are hulled to remove the outer layers and reveal the green bean.

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5. EXPORT

Carefully packed and prepared for its journey to roasters worldwide.

DRYING PROCESS

The Indonesia Wet-Hulled Coffee Drying Process

1

INITIAL DRYING

After pulping and fermentation, the coffee is partially dried while still in parchment, reducing its moisture before the wet-hulling stage.

2

WET-HULLING

The parchment is removed while the coffee remains partially moist, typically at around 30–35% moisture content. This distinctive step is central to the Giling Basah process.

3

FINAL DRYING

After wet-hulling, the exposed coffee beans are dried further until they reach a suitable moisture level for stable storage and preparation for export.

This natural process highlights the inherent sweetness and body of the coffee, resulting in a cup with vibrant fruit notes, smooth mouthfeel, and lasting finish.

IN THE CUP

TASTING NOTES

Brown Sugar

Tobacco

Baking Spice

Molasses

BODY

Above Average

ACIDITY

Above Average

SWEETNESS

Above Average

WHY WE SELECTED THIS LOT

Why We Selected Lot 1265

We selected this coffee because it represents the distinctive character of Gayo coffee from the highlands of Aceh, Sumatra. Its combination of high-elevation smallholder cultivation, USDA Organic production, volcanic soils, and traditional farming practices offers a clear expression of one of Indonesia’s most established specialty coffee regions.

The lot also stands out for its Giling Basah processing, one of the defining characteristics of Indonesian coffee. Combined with Abyssinia, Ateng, Gayo 1, and Timtim varieties, this process contributes to the coffee’s rich body and characteristic earthy, sweet, and spicy profile.

For Artizan Coffee, this coffee reflects the value of sourcing from smallholder communities whose agricultural traditions and cooperative networks continue to shape the identity of their region. It offers customers an opportunity to experience a distinctive Indonesian coffee while supporting the work of farming families and the systems that connect them to specialty coffee markets.

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