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Indonesia's Specialty Coffee - Sumatra Aceh Gayo Crown Series Black Crown Mandheling

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, FrontStreet Coffee - Gayo Mandheling Crown Series Black Crown Introduction 【Sumatra Aceh

FrontStreet Coffee - Gayo Mandheling Crown Series Black Crown Introduction

Aceh Province, Sumatra

Aceh is located at the northwestern tip of the Indonesian archipelago, featuring a tropical equatorial marine climate. The region maintains high temperatures year-round, resembling perpetual summer, with an average annual temperature of approximately 27°C. Indonesia's rainy season occurs annually after October, lasting longer due to the convergence of Pacific and Asian air currents. Conversely, when influenced by the continental air currents from Australia, the moisture carried by the winds diminishes, creating an extremely hot and arid climate in the producing regions—the local dry season. Due to these distinctly separated wet and dry seasons, coffee harvesting typically takes place during the rainy season, with harvested coffee beans immediately processed and then sun-dried during the dry season.

Crown Series

In the Gayo region, Bener Meriah Regency is recognized as the heartland and spiritual home of Sumatran coffee, where the Crown Mandheling series is produced through collaboration between local cooperatives and farmers. The coffee varieties used include Bourbon and Super Aden, with Super Aden achieving the highest score of 88.84 in the Cup of Excellence (COE) pilot program competition organized by the Alliance for Coffee Excellence (ACE).

These three Crown Series coffees utilize natural and honey processing methods. Notably, in Indonesian Mandheling production, wet-hulling processing is typically the more common approach. Natural processing is uncommon and rarely used in Sumatra, particularly in the perpetually humid Gayo highlands where limited daily sunlight makes sun-drying significantly more challenging. The honey processing method, which preserves fruit pulp during drying, requires even more labor and investment compared to other processing methods, necessitating extended drying time on raised beds.

To overcome these challenges, cooperatives and farmers, after numerous experiments, finally identified suitable drying techniques. They constructed raised beds covered with transparent paper to facilitate drying, thereby accelerating the process while ensuring the quality of green coffee beans during processing. Through the dedicated efforts of farmers and cooperatives, we are now able to offer this uniquely exquisite Gayo natural processed coffee.