Our products
GAYO ARABICA COFFEE
This premium coffee, grown in the Gayo Highlands, boasts a distinctive full-bodied flavor, balanced acidity, and complex, spicy aromas. It is grown at an altitude of 1,200-1,600 meters above sea level using environmentally friendly cultivation methods. Gayo coffee has now received Geographical Indication certification and is recognized worldwide as one of Indonesia’s finest coffees.
The process from coffee cherries to grain
First stage process
Harvesting
Coffee cherries are picked when fully ripe to ensure the quality and uniformity of the beans.
Cherry Sorting
This sorting is done manually or with water (removing floating cherries). This is done to separate damaged, unripe, or rotten coffee cherries.
Pulping (Skin Removal)
This process is carried out using a pulper machine. The goal is to remove the outer skin of the coffee cherries, leaving the beans with the mucilage.
Fermentation
In this process, the coffee beans are soaked in water in a fermentation tank for 12-36 hours. This is done to break down the mucilage adhering to the beans with the help of natural enzymes.
The process from paddy to green beans
Second stage process
Washing the Grain
After fermentation, the beans are thoroughly washed using running water to remove any mucus and prepare them for drying.
Drying the Coffee Grain
The coffee grain is laid out on a drying floor and dried naturally in the sun, usually for 2-4 days depending on the weather.
Hulling (removing the husk)
At this stage, the coffee grain is fed into a hulling machine to separate the husk and form a “gourd.”
Drying the Coffee Gourd
The gourd is dried in the sun until it reaches a moisture content of 10-13%.
The process from original grade to ready export grade
Final stage process
Grading/Sutton
Coffee that has reached its moisture content will undergo a sorting process using a Sutton machine. This stage aims to separate waste and damaged coffee from good coffee.
Manual Sorting
Coffee is sorted manually to separate defective coffee from good coffee.
Cupping
At this stage, the quality and flavor of the coffee are tested to maintain its quality.
Coffee Packaging and Storage
Coffee is packaged and stored according to standards before being shipped.
Commitment to maintaining quality
In every process, from harvesting to packaging, it is carried out according to standards and consistently, so that the resulting coffee taste is bright, clean, balanced and meaningful.
The Putra Tani producer cooperative currently represents 670 Gayo coffee farmers. It operates 708 hectares of land, certified Fairtrade and organic, with an estimated annual harvest of approximately 600 tons (kg) ready for export.