Gayo – Sweet Cherry
Cocoa, ripe cherry with a hint of "boozy" roasted notes—Gayo is our new natural coffee from the highlands of Aceh, Sumatra.
The coffee comes from the Asman Gayo Mill in the Pegasing district near Takengon, run by Cup of Excellence winner Asman Arianto. The mill processes the harvests of several smallholder families from the villages around Pantan Musara, who rebuilt their farms after a natural disaster and now focus primarily on coffee production. Unlike most mills in Sumatra, which use almost exclusively the wet-hulling (Giling Basah) method, Asman Gayo processes both washed and natural coffees—a rarity in the region.
The cherries grow at altitudes of 1,300 to 1,650 meters in the volcanic soils of the Barisan Mountains, surrounded by rainforest, not far from Lake Toba, the world’s largest volcanic lake. Over 80% of the producers in Aceh are women, most of whom farm plots of about one hectare. For processing, the cherries are sorted on the day of harvest, separated from inferior fruit in a flotation tank, and then dried for 30 to 40 days on raised beds—a classic natural processing method rarely found in Sumatra.
In the cup, Gayo cocoa reveals mild notes of dried and cooked cherry along with subtle hints of spice, accompanied by a lively, almost boozy acidity and a gentle, candy-like sweetness on the finish.
The Omni Roast works well as a filter coffee with a clean, fruity flavor, as a full-bodied espresso, or as a spicy base for milk-based drinks like flat whites or cappuccinos.
Available in 250g packages, as well as through a coffee subscription for regular delivery.
Origin · Gayo, Aceh, Sumatra, Indonesia
Region · Pantan Musara, Takengon
Farm/Mill · Asman Gayo Mill
Variety · Ateng, Bor Bor, Catimor, Timor
Processing · Natural
Elevation · 1,300–1,650 m
Flavor Profile · Cocoa & Cherry Sweetness
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