In the Highlands of Gayo, we believe that every coffee bean holds the potential for a unique flavor story. By mastering various post-harvest methods from the purest to the most experimental, we unlock the full spectrum of flavors from the land of Gayo.
Each process is an art, a commitment to delivering coffee that is not only delicious but also full of character. Discover the process that best suits your taste and needs.
Process
Natural Process: Nature’s Raw Sweetness
The Natural Process or dry process lets the whole coffee cherry dry under the sun, locking in the fruit’s natural sugars. This traditional method produces coffee with vibrant fruity notes, intense aroma, and a rich, syrupy body.
•> Tasting Notes: Sweet Tropical Fruits, Ripe Berries, Hints of Floral, Milk Chocolate.
•> Aroma: Fruity, Floral, Sweet.
•> Acidity: Balanced & Fruity.
•> Body: Full & Juicy.
•> Aftertaste: Sweet, Long & Clean.
•> Origin: Gayo, Takengon, Aceh, Indonesia
•> Altitude: 1300 – 1500 masl
•> Variety: Ateng, Bourbon, Typica
•> Moisture Content: 11% – 12.5%
•> Defect Rate: < 3% Screen
•> Size: 15–18
Why Choose This Process?
An excellent pick for filter coffees and single-origin espressos with vibrant fruit-forward profiles and a naturally sweet cup. Loved by roasters and home brewers who appreciate the raw beauty of natural coffees.
Process
Full Wash: The Classic Note of Coffee
This method is all about purity. By thoroughly removing the skin and pulp before drying, we reveal the true character of the coffee bean itself. Washed with clear mountain water, our Full Wash coffee is the most honest expression of Gayo’s terroir.
•> Tasting Notes: Lime, Jasmine Tea, Brown Sugar.
•> Aroma: Floral, Citrusy.
•> Acidity: Bright & Crisp.
•> Body: Light to Medium.
•> Aftertaste: Clean & Refreshing.
•> Origin: Gayo, Takengon, Aceh, Indonesia
•> Altitude: 1300 – 1500 masl
•> Variety: Ateng, Sigararutang
•> Moisture Content: 11% – 12.5%
•> Defect Rate: < 3%
•> Size: 15–18
Why Choose This Process?
Perfect for single-origin filter coffee or espresso blends that highlight bright flavors. This is the top choice for roasters seeking a clean, consistent, and easy-to-roast coffee bean.
Process
Semi Wash Process: The Soul of a Indonesian Coffee
A distinctive Indonesian method that produces internationally renowned coffee characteristics. The semi wash process gives our coffee a heavy body, soft acidity, and a complex, earthy flavor profile. This is the rich and bold authentic taste of Gayo coffee.
•> Tasting Notes: Dark Chocolate, Cedar, Tobacco, Spices.
•> Aroma: Earthy, Woody, Spicy.
•> Acidity: Low.
•> Body: Heavy & Syrupy.
•> Aftertaste: Long & Rich.
•> Origin: Gayo, Takengon, Aceh, Indonesia
•> Altitude: 1300 – 1500 masl
•> Variety: Ateng, Typica
•> Moisture Content: 11% – 12.5%
•> Defect Rate: < 4%
•> Size: 15–18
Why Choose This Process?
Ideal as a strong base component for espresso blends to produce thick crema. Highly favored by coffee enthusiasts looking for a bold, intense, and low-acidity cup character.
Process
Honey Aerobic Process: Sun-Kissed Sweetness
A harmony between the sweetness of the natural process and the cleanliness of the washed process. By leaving a portion of the sugar-rich mucilage layer to dry with the beans, this process produces coffee with intense sweetness and a soft body.
•> Tasting Notes: Honey, Stone Fruits, Raisins, Black Tea.
•> Aroma: Sweet, Fruity.
•> Acidity: Balanced & Mild.
•> Body: Medium to Full, Rounded.
•> Aftertaste: Sweet & Smooth.
•> Origin: Gayo, Takengon, Aceh, Indonesia
•> Altitude: 1300 – 1500 masl
•> Variety: Sigararutang, Bourbon
•> Moisture Content: 11% – 12.5%
•> Defect Rate: < 3%
•> Size: 15–18
Why Choose This Process?
A fantastic choice for filter coffee that highlights sweetness and fruit notes. It offers intriguing complexity without excessive “funky” characteristics, making it a favorite in many specialty cafes.
Process
Honey Anaerobic Process: Sweet Complexity, Bold Character
The Honey Anaerobic Process is a unique fusion of the honey method leaving part of the sticky-sweet mucilage on the beans and anaerobic (oxygen-free) fermentation. This creates coffee with intense tropical sweetness, layered complexity, and a distinctive bold character. Perfect for adventurous coffee lovers seeking an experimental yet approachable cup.
•> Tasting Notes: Honey, Red Wine, Fermented Pineapple, Sweet Spices.
•> Aroma: Sweet, Fruity, Slightly Vinous.
•> Acidity: Complex & Winey.
•> Body: Juicy & Bold.
•> Aftertaste: Long & Rich with a warming sensation.
•> Origin: Gayo, Takengon, Aceh, Indonesia
•> Status: Premium Micro-Lot (Limited Availability)
•> Altitude: 1400 – 1500 masl
•> Variety: Bourbon, Sigararutang
•> Moisture Content: 11% – 12%
•> Defect Rate: < 2% (Zero Defect Graded)
•> Size: 16+
Why Choose This Process?
A standout choice for signature coffees or competition lots that impress with their exotic sweetness and layered fermentation notes. Perfect for roasters wanting to offer something memorable and unique.
Process
Wine Process: An Experimental Symphony
For the adventurous flavor seekers. Through controlled oxygen-free (Anaerobic) fermentation or extended (Wine) fermentation, we unlock wild and unexpected flavor dimensions. This process is the pinnacle of our innovation, yielding coffee with boozy, complex tropical fruit characteristics, and unique acidity.
•> Tasting Notes: Red Wine, Fermented Pineapple, Cinnamon, Black Cherry.
•> Aroma: Intense, Fruity, Vinous (wine-like).
•> Acidity: Complex & Winey.
•> Body: Juicy & Full-bodied.
•> Aftertaste: Long & Complex, often with a warming sensation.
•> Origin: Gayo, Takengon, Aceh, Indonesia
•> Status: Premium Micro-Lot (Limited Availability)
•> Altitude: 1400 – 1500 masl (selected from the best plots)
•> Variety: Bourbon, Typica
•> Moisture Content: 11% – 12%
•> Defect Rate: < 2% (Zero Defect Graded)
•> Size: 16+
Why Choose This Process?
A standout choice for signature coffees or competition lots that impress with their exotic sweetness and layered fermentation notes. Perfect for roasters wanting to offer something memorable and unique.
Contact
Every Order You Place Builds Community
By choosing Coffeenesia Coffee and Cascara, you’re not just buying a product; you’re investing in an ecosystem of good.
Every purchase directly supports:
•> Improving the well-being of local farmers in the Highlands of Gayo Coffee Cooperative.
•> Fostering innovation and new ideas among young coffee producers and local entrepreneurs.
•> Environmental preservation in the Highlands of Gayo area for future generations.
Partnering with us means you’re helping to empower communities from the ground up. Thank you for being a part of our story.
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From our warehouse in Indonesia, we deliver sourcing and export solutions that are fast, transparent, and seamlessly manage, connecting you with global markets you can trust.
Our star product. A sweet and fruity infusion with notes of hibiscus, plum, and raisin. Sourced from ripe Arabica cherries and sun-dried to perfection under our direct supervision
Coffeenesia brings you premium single-origin Indonesian coffee and cascara, direct from volcanic slopes to your cup.
Connect With Us
St. H. Nawin III No.6, RT.008/RW.003, Jaticempaka, Kec. Pd. Gede, Bekasi City, West Java 17411, Indonesia
Email: contact@coffeenesia.id
Telp. Office: +62 852 8546 9417
Operational Hours
✓ Monday – Friday: 8:00 AM to 9:00 PM WIB
✓ Saturday: 8:30 AM to 5:30 PM WIB
✓ Sunday: 9:30 AM to 5:30 PM WIB