Our coffee

The processing, the taste profile – a very special coffee.

Characteristics of our coffee

Gayo Highland Grade 1, Arabica, Giling Basah (wet-hulled), triple picked.
The quality is ensured by local Q-graders following SCA standards. Since March 2020 we have been certified organic by Swiss bio.inspecta.rt. 

Wet hulling is a processing method exclusively used in Indonesia, probably in response to the climatic conditions. Indonesian wet hulled coffee can be identified by its dark, bluish-green colour caused by the high moisture content of the beans. This process creates an intense coffee with a distinctive profile.
Wet hulled coffee has more earthy notes than washed coffees, which give it a strong and intense body.
Additionally, the Orang Utan Coffee is rich in fruity and nutty flavours with a mild acidity.

This combination creates a complex and well-balanced coffee.


Main Note: pecan (nut)
Secondary: plum, cucumber, leafy vegetables
Aftertaste: cane sugar
Acidity: 2/4
Intensity: 2/4
Mouthfeel: creamy, thick


Main Note: chocolate, pineapple
Secondary: almond, dried fruits
Aftertaste: grapefruit, whole wheat biscuit
Acidity: 3/4
Intensity: 2/4
Mouthfeel: rich, smooth

1. Manual picking

Cherries are picked by hand by family members of the farmer groups.  

2. Cherry sorting

Select the red cherries.

3. Depuling

Separate the bean from the pulp.

4. Fermentation

In plastic bags or fermentation tanks overnight.

5. Washing and floater separation

Separating floaters (defects floating on surface of washing tank due to lower density) and wash off mucilage with spring water. 

6. First drying

Sun drying on plastic tarps for 6-8 hours until moisture reaches 30%-40%. The resulting parchment coffee is now called “gaba” until further processing.

7. Wet-hulling

wet parchment coffee “gaba” is hulled with equipment typical for the local coffee industry. This process can only be seen in Indonesia and is called “wet-hulling” or “giling basah” in Bahasa Indonesia.

8. Second drying

Drying until between 13%-16%, depending on the request of the buyer.

9. Sutton

Densimetric table to separate waste/trash and lower density beans like fragments or off-grades. 

10. Handsorting

Manually with focus on getting grade 1 coffee.

11. Quality control

By our contracted coffee lab (Gayo Cuppers) in Takengon. Coffees are graded, cupped and a moisture test is conducted.

12. Packing

Filling the coffee into 60 kg bags, labelled according to the growers’ groups, as the coffee from the different growers’ groups is always kept separately.

13. Trucking

To the warehouse of our partner at Medan Port Belawan.  

14. Export

By sea freight from Belawan to destination.

15. Quality Control

Cupping after arrival.