Aceh is an out-of-the-way place, and its remoteness means
much of the coffee growing landscape is extremely rural and
happens on a small scale. Coffee is often not only grown in
backyards and small family plots, but much of the processing
is done there as well. Cherries are picked by hand, pulped,
and laid out to dry in the sun on large tarps, often on
the patio of the family home. Once the beans are dried,
local farmers deliver their contributions to regional mills.
Aceh Organic Caffee
Europe/US Standard Coffee Luwak 100 gr (5.5 USD)
Europe/US Standard Coffee Peaberry 100 gr (3.5 USD)
Europe/US Standard Coffee Longberry 100 gr (2.5 USD)
Europe/US Standard Coffee Speciality 100 gr (2.5 USD)
Europe/US Standard Coffee Original 100 gr (1.25 USD)
Europe/US Standard Coffee Wine 100 gr (5.5 USD)
Europe/US Standard Coffee Natural 100 gr (3.75 USD)
Europe/US Standard Coffee Honey 100 gr (3 USD)
WA Inquiry 0811-6704-063
At Ketiara Coffee Gayo
Our organic Coffee is 100 % Traceability. We only source from our farmer under Fairtrade and Organic requirements.
We implement a system that guarantee 100% that all Faitrade and Organic Sales are sourcing ONLY from local farmer.
Certification: Organic Control Union for USDA-NOP, EU (ID: 818070) and FLO Fairtrade (ID: 27501)
Our Kopi Tarek (Sanger) Specialist
Kopi Tarek is a special brewed Aceh Arabica coffee mixed with sugar.
In the process of mixing and brewing the newly brewed coffee is poured repeatedly from one container to another one using cotton strainer just to give special thickness and rich taste.
Kopi Tarek is sold at coffee shops in Aceh regions, which mostly visited by men who become regular customers.
They would sit for hours from dawn till dark talking about local affairs. This coffee generally has a distinctive taste and arome. Besides considered delicious,
Kopi Tarik is believed to pull more fragrant when brewed that way.
Kopi Tarek in Action
Kopi luwak, or civet coffee, is coffee that includes part-digested coffee cherries eaten and defecated by the Asian palm civet.
Fermentation occurs as the cherries pass through a civet's intestines, and after being defecated with other fecal matter, they are collected.
Producers of the coffee beans argue that the process may improve coffee through two mechanisms, selection-civets choosing to eat only certain cherries-
and digestion-biological or chemical mechanisms in the animal's digestive tract altering the composition of the coffee cherries.
Natural Coffee Luwak
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