Meet Ibna and Hapid, two best friends from Takengon, Aceh, who grew up together and share a serious love for specialty coffee. When they realized there weren’t many young producers in their hometown diving into the specialty world, they decided to jump in and do it themselves.
 

In 2022, they started the Gayo Origin Project — a journey full of experiments, mistakes, learning, and eventually finding their groove. Now, they focus on wet hull processing, but with their own twist and SOP to bring out cleaner, more vibrant flavors. 

Traditionally, wet hull (or giling basah) coffees from Sumatra were known for being earthy, heavy, and rustic. But they started asking: What if it could be cleaner? What if it could be vibrant instead of muddy and heavy? Through careful cherry selection, tighter fermentation control, and cleaner drying practices, they reimagined wet hull into something new: coffees that are still rich and full-bodied, but with bright notes, juicy acidity, and a sparkling, vibrant finish.
 

They process around 10 tonnes of coffee a year at 2,000 meters of processing area, working with cherries from their own farm and from local farmers around Takengon and Bener Meriah. Their farm sits in Bener Meriah, covering 1.5 hectares, growing varieties like P88, Caturra, and Ateng at 1,400–1,500 MASL, with harvests running from September to March.
 

For Ibna and Hapid, it’s all about pushing Gayo coffee forward — making something exciting while keeping it real with the community they grew up in.