Company Term
- Price: FOB, CIF and CNF
- Payment: T/T or L/C
- Port: Belawan Port
- MOQ: Contact Us for more
Product
PT. Algha Global Trade - One bean beyond limits
Gayo Semi-Washed (Wet Hulled)
Spicy, earthy, and smooth-bodied.
Gayo Full Wash (Pulping)
Bright and clean, with citrus and floral notes.
Gayo Wine Process
Complex, wine-like flavor with berry notes.
Gayo Honey Process
Sweet, smooth, and mildly acidic.
Gayo Natural (Dry Process)
Fruity and bold with a rich, full body.
Our product
What We Provide
Algha Global Trade supplies premium coffee beans from the Gayo Highlands of Aceh, including Pulped Natural, Full Wash (Pulping), Semi-Washed (Wet Hulled), and Dry-Hulled varieties. Sourced directly from trusted local farmers, our green beans offer full traceability, consistent quality, and export-ready packaging. We also provide quality control, export documentation, and dependable logistics to ensure smooth and timely delivery for international buyers.
What we provide
Our Product
Gayo Semi-Washed (Wet Hulled)
Product description
Bold and earthy, Gayo Semi-Washed is processed using the traditional wet-hulling method unique to Indonesia. It features a full, velvety body, low acidity, and a complex aroma of spice, florals, and subtle fruit. Grown in fertile volcanic soil, it’s a rich coffee bean with strong regional character.
Sensory Characteristics
-
Aroma
Bold, spicy (ginger, clove, lemongrass), with floral and fruity undertones -
Flavor
Sweet with low bitterness, hint of acidity -
Acidity
Low to medium, smooth brightness -
Body
Medium to full, thick and velvety
Physical Specifications
-
Screen Size
15–19 (6.5–8 mm) -
Moisture
12–13% (SNI standard)
-
Defect Rate
Grade 1: 3–5%
Grade 2: 12–25%
Grade 3: 26–44% -
Defect Value
Grade 1: 11 defects/300g
Grade 2: 12–25 defects/300g
Grade 3: 26–44 defects/300g
Agronomic Info
-
Country
Indonesia -
Harvest Time
~9 months -
Yield
800–1,500 kg/ha -
Temperature
15–24 °C
-
Region
Gayo Highlands – Takengon, Bener Meriah, Gayo Lues -
Rainfall
1,500–2,500 mm/year -
Elevation
1,200–1,500 m -
Soil Type
Volcanic Andisol
Additional Info
-
Caffeine
Not specified -
Bean Shape
Oval to elongated -
Brew Profile
Smooth body, spicy complexity
-
Processing
Semi-washed (wet hulled) -
Harvesting
Selective hand-picking
Gayo Full Wash (Pulping)
Product description
A clean and vibrant coffee from the Gayo Highlands, this fully washed Arabica offers bright citrus notes, subtle chocolate and brown sugar undertones, and a smooth, light to medium body. The traditional pulping and fermentation process enhances its crisp acidity and floral aroma, making it a refreshing and well-balanced cup.
Sensory Characteristics
-
Aroma
Bright and clean, with citrus and floral notes, herbal undertones, chocolate, black tea, and tobacco -
Flavor
Clean and bright, citrus sweetness with chocolate, brown sugar, herbal and vanilla-spice hints -
Acidity
Light to medium, crisp and well-defined -
Body
Low to medium
Physical Specifications
-
Screen Size
15–19 (6.5–8 mm) -
Moisture
12.5% (specialty) to 13% (general Grade 1)
-
Defect Rate
≤ 6% (specialty Grade 1) up to 10% (general Grade 1) -
Defect Value
Specialty: ≤ 5 defects/300g; General: ≤ 11 defects/300g
Agronomic Info
-
Country
Indonesia -
Harvest Time
~9 months from blossom to ripe cherry -
Yield
800–1,500 kg/ha -
Temperature
15–24 °C
-
Region
Gayo Highlands – Takengon, Bener Meriah, Gayo Lues -
Rainfall
1,500–2,500 mm/year -
Elevation
1,200–1,700 m -
Soil Type
Volcanic Andosol
Additional Info
-
Caffeine
~1.2–1.5% -
Bean Shape
Oval to slightly elongated -
Brew Profile
Clean cup, bright clarity, lasting sweet aftertaste
-
Processing
Fully washed – pulping, 24–36 h fermentation, washing, sun-drying to 10–12% -
Harvesting
Selective hand-picking of red cherries
Gayo Natural (Dry Process)
Product description
This coffee is sun-dried with the fruit still on the bean, giving it a bold, fruity profile with a sweet aroma and rich body. Grown in the highlands of Aceh, Gayo Natural offers a unique and vibrant flavor experience.
Sensory Characteristics
-
Aroma
Intense, fruity with stone-fruit and grape notes, subtle herbal-earthy hints -
Flavor
Ripe fruit sweetness (grape, apricot), dark chocolate, caramel, soft vanilla-spice finish -
Acidity
Moderate and smooth, tropical edge -
Body
Medium to full, round and satisfying
Physical Specifications
-
Screen Size
15–19 (6.5–8 mm) -
Moisture
≤ 13%
-
Defect Rate
8–10% -
Defect Value
3–4% (max 4 defects per 100g)
Agronomic Info
-
Country
Indonesia -
Harvest Time
~9 months from flower to cherry -
Yield
800–1,500 kg/ha -
Temperature
13–28 °C
-
Region
Gayo Highlands – Takengon, Bener Meriah, Gayo Lues -
Rainfall
100–3,000 mm/year -
Elevation
1,200–1,700 m -
Soil Type
Volcanic Andisol
Additional Info
-
Caffeine
0.8–1.4% -
Bean Shape
Oval to elongated (longberry) -
Brew Profile
Clean cup, bright aroma, lasting sweet aftertaste
-
Processing
Natural sun-dried (3–4 weeks), hulled and polished -
Harvesting
Selective hand-picking of red cherries
Gayo Wine Process
Product description
Processed using anaerobic fermentation, Gayo Wine delivers complex notes of red wine, berries, and tropical fruits. It’s a specialty coffee for those seeking a deeper, more exotic cup profile.
Sensory Characteristics
-
Aroma
Red wine-like, with berry (raspberry, cherry), floral and dark chocolate hints -
Flavor
Jammy—strawberry, blackcurrant, sweet balsamic wine notes -
Acidity
Low to medium, smooth and mellow -
Body
Full-bodied, thick and velvety
Physical Specifications
-
Screen Size
15–19 (6.5–8 mm) -
Moisture
≤ 13%
-
Defect Rate
≤ 6% -
Defect Value
≤ 5 defects per 300g
Agronomic Info
-
Country
Indonesia -
Harvest Time
~9 months -
Yield
800–1,500 kg/ha -
Temperature
15–24 °C
-
Region
Gayo Highlands – Takengon, Bener Meriah, Gayo Lues -
Rainfall
1,500–2,500 mm/year -
Elevation
1,200–1,700 m -
Soil Type
Volcanic Andisol
Additional Info
-
Caffeine
0.8–1.4% -
Bean Shape
Oval to elongated -
Brew Profile
Clean cup, lingering wine-like finish
-
Processing
Anaerobic fermentation (7–25 days), sun-dried -
Harvesting
Selective hand-picking
Gayo Honey Process
Product description
Processed with mucilage retained during drying, this coffee delivers a smooth, sweet profile with balanced body and mild acidity. Expect notes of ripe fruit and subtle floral tones.
Sensory Characteristics
-
Aroma
Sweet-floral, honey, vanilla, nougat, light tropical fruit -
Flavor
Caramel, chocolate, fruity sweetness, smooth honey-like finish -
Acidity
Medium and balanced -
Body
Medium to full, velvety
Physical Specifications
-
Screen Size
15–19 (6.5–8 mm) -
Moisture
≤ 13%
-
Defect Rate
≤ 6% -
Defect Value
≤ 5 defects per 300g
Agronomic Info
-
Country
Indonesia -
Harvest Time
~9 months -
Yield
800–1,500 kg/ha -
Temperature
15–24 °C
-
Region
Gayo Highlands – Takengon, Bener Meriah, Gayo Lues -
Rainfall
1,500–2,500 mm/year -
Elevation
1,200–1,700 m -
Soil Type
Volcanic Andisol
Additional Info
-
Caffeine
0.8–1.4% -
Bean Shape
Oval to elongated -
Brew Profile
Clean cup, soft honey aftertaste
-
Processing
Pulped natural (mucilage retained), sun-dried 10–25 days -
Harvesting
Selective hand-picking