Indonesia was introduced to coffee by the Dutch in the mid-seventeenth century as a result of their colonization throughout Africa. It was the Dutch that sent the first ever coffee seedlings to Indonesia in the late 1600's. Now coffee grows throughout the region, with the island of Sumatra having emerged as a source for very high-quality coffee.


Our Sumatra Gayo coffee comes from northern part of the Sumatra island, sourced from a small farmer cooperative called Arinagata located in the Gayo highlands, in the Aceh province near lake Luat Tawar.

Arinagata has been making a difference since 2006. Their commitment to quality goes beyond great coffee. They take great pride in their faith, family, and community. This is evident in how they treat the environment and how they work together “gotong royong” to improve their coffee quality, production yields and community.

In 2018 we partnered with Arinagata and became their first ever direct U.S. roaster partner to purchase their exceptional organic coffee.


This medium roast coffee has a pronounced aroma of exotic earth notes with a subtle woody undertone and a sweet finish.

Country: Indonesia

Region: North Sumatra, Gayo highlands, Central Aceh

Producer: Arinagata Cooperative

Number of members: 2165

Elevation: 3,940-6,150 feet above sea level

Process: Semi-Washed

Varietals: TimTim (Gayo 1), Catimor

Harvest Season: September-November & March-June

Organic certified since: 2007

The Arinagata cooperative, composed of farmers from Sumatra’s Aceh province began in 2006 with 30 members, who had the common goal of improving their coffee quality, advocating for transparency, and establishing better pricing. At the time local producers only sold their coffee to collectors, who sold to mills, who sold to traders, who sold to exporters. The identity of where the coffee originally came from was lost. Furthermore, in many cases the producers didn’t know the quality of their coffee or how to improve it.

The major focus became training to improve their growing methods, managing their soil inputs, cleaning and pruning the coffee trees, creating shade, and establishing a set way to pick, ferment, depulp, wash, dry, hull and sort the coffee. The initial group of 30 members grew to 300 within the first three years. The cooperative now thrives with 2,165 members.