Sumatra Gayo Semi-Washed, Triple Picked

Impressions: Sweet. Clove. Tikar. Balanced.

Fragrance: Spice. Clove. Bell Pepper. 
Aroma: Tikar. Earthy.
Taste: Leather. Bell Pepper. Spice.
Acidity: Medium
Sweetness: Medium
Finish: Leather. Tikar. Rich.



  • Sweet
  • Clove
  • Tikar
  • Spice
  • Bell Pepper.
  • Earthy.
  • Leather
  • Rich
  • Balanced


Origin Data

Country: Indonesia

Island: Sumatra

Province: Aceh

Sub-district: Jagong Jeget (sub-district of Central Aceh)

People: Gayo, Aceh, Malay

Varieties: Gayo 1, P-88, Catimour, Caturra, Bourbon, Ateng Super, Abysinia, Typica

Process: Semi-Washed /Wet-Hulled

Elevation: 1400 - 1600 MASL


This coffee was grown in the Jagong Jeget sub-district of Central Aceh, in the Aceh province of Sumatra. The area is home to nearly 9,500 people, of which approximately 70% come from Java while the remaining 30% is comprised of people of various ethnic groups, including Gayo, Aceh, and Malay. Almost 90% of people living in Jagong Jeget earn income through agricultural work, particularly Arabica production, which flourishes here due to the region’s rich black humus soil and elevation of 1400–1600 meters above sea level. This coffee underwent Semi-Washed, or ”Wet Hulled,” processing. Freshly harvested ripe coffee cherries are pulped at the end of each harvest day before being fermented in small tanks or bags for 12 hours. The fermented coffee is then washed and dried to 35–40% humidity; it is at this stage that the partially dried coffee is typically sold on to collector and then a mill with hulling facilities. The partially dried coffee is then hulled and the parchment is removed, a process unique to Indonesia which allows for faster drying of the coffee in the area’s humid environment. After being hulled, the coffee is dried for approximately three days on patios to a humidity of 12%.

Drying coffee in Aceh Sumatra