Gayo Arabica Coffee Beans – Semiwash

Single-origin Arabica coffee beans, Grade 1 Triple Pick, processed using the semiwash (wet-hulled) method. Espresso roast, shipped within a maximum of 3 days from the roast date.

WHY IS THIS ARABICA SO FULL-BODIED WITHOUT ROBUSTA?

“They say Gayo coffee doesn’t rush to impress — it unfolds gently, layer by layer. A calm sweetness, soft spice, and quiet strength that lingers like a morning in the highlands — serene, earthy, and unforgettable.”

These beans are made for espresso machines. Grind them fine, pull a 1:2 espresso shot, and pour it over cold milk. Brown sugar and chocolate emerge first, black tea lingers beneath the milk, and these Arabica beans hold their character in iced palm sugar milk coffee without getting lost.

Available in 250 g, 500 g, and 1 kg sizes for coffee shops.

What gives this coffee its full body isn't Robusta. In Sumatra, semiwash refers to the wet-hulling process: the parchment is removed while the beans are still wet, at around 30–40% moisture content, before the exposed beans are dried.

This method developed in response to Aceh's humid climate, not through carelessness. Its effects are consistent: fuller body, lower perceived acidity, and herbal and earthy characteristics that are often mistaken for defects.

They're not defects. They're part of the process.

Compare it with our Gayo Fullwash: the same village and varietal, yet a cleaner, citrus-forward profile because the parchment is removed only after the beans have dried.

Two coffees, one growing region, two different ways of coming home.

These are the Arabica beans coffee shops choose when the coffee's character must never be overshadowed by milk.

SPECIFICATIONS

• Origin: Arul Badak, Central Aceh, Aceh, Indonesia

• Process: Semiwash, wet-hulled

• Varietal: Ateng Super

• Altitude: 1,450–1,600 meters above sea level (masl)

• Grade: Grade 1 Triple Pick

• Roast: Medium-Dark Roast, designed for espresso

• Weight: 250 g / 500 g / 1 kg

TASTING NOTES

Brown Sugar | Chocolate | Black Tea

Taken from this lot's own cupping sheet, not from the supplier's description.

BREWING GUIDE

01 // Let the beans rest first.

• Filter coffee: 7–10 days after the roast date.

• Espresso: 7–14 days after the roast date.

02 // Use clean water.

- Water TDS: 75–150 ppm.

03 // Weigh everything.

- Accuracy is not optional.

04 // Brewing parameters.

• Filter: 1:15 ratio, water temperature of 89–93°C, medium grind.

• Espresso: 1:2 ratio, water temperature of 90–93°C, extraction time of 22–28 seconds, fine grind.

EVERY LOT IS INSPECTED

• Green beans: Moisture content, density, and defects.

• Roasting: First crack, development time, Agtron readings, and cupping notes.

• Quality control: Two people evaluate each lot. The QC lead makes the decision, and the head roaster confirms it.

• Failed lots: Never discounted. Never sold.

CUSTOM BLENDS & ROAST PROFILES

For coffee shops and roasters: blends and roasting profiles are developed according to your specifications. Contact us via chat for a consultation.

Specialty single-origin Arabica coffee beans for home brewers, baristas, and coffee shops. Green beans are also available for roasters and wholesale buyers.

BEFORE OPENING YOUR PACKAGE

Record a single-take unboxing video while the package is still sealed. Claims regarding product damage cannot be processed without a video.

We are not responsible for product damage caused by the shipping service or customer error.