Lintong has a deep, complex flavor with a lot of smokiness, and Sumatra Coffee Gayo has a heavy, almost syrupy body with an intense earthiness. Some beans are processed by small farmers who use the traditional Sumatran method of washing them in the backyard, while others have different unique methods. Grown in the shade and without the addition of any chemicals, beans used here vary widely and as a result, have distinct flavors. These coffee beans are grown in a small mountain valley surrounding Lake Tawar and the town of Takengon.

Less known than the Lintong and Mandheling variety, the beans from the Sumatra Gayo Mountain, or the Aceh area is a rarer kind of crop. The Sumatra Coffee Gayo Beans are processed in a fascinating way. Orang Utan Coffee Partnership: Helps coffee farmers operate in a sustainable and successful way without clearing the rainforest.This ensures that the acidic components of the coffee are processed out and result in a higher pH. Low Acidity: The process for developing a lower acid (or more basic) Sumatra Coffee Gayo involves roasting beans that are naturally lower in acid, for longer periods of time.The Sumatra Coffee Gayo can be described as sweet, clean, and earthy coffee with aromatics pronounced by exotic earth notes and low acidity.įlavor Notes: Caramel, Peach, Wisteria, Cacao Nib, and Hints of Moist, Fresh-Fallen Leaves This coffee has been recognized by the international coffee community for its high quality, which ranks it among the best coffees in the world. Sumatra Coffee Gayo can be described as sweet and clean.

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