Jelajah Rasa: Five New Expressions of Gayo Coffee
Updated: Aug 29
From the highlands of Gayo, Aceh, Indonesia, Typica Arabica meets fruits and flowers extract through co-fermentation—creating Tropical Candy, Peach, Melon, Jasmine, and Lychee in one exploration of flavour.
There are many ways to express a coffee origin. One of them is through co-fermentation. With Jelajah Rasa, Raia presents five interpretations of the same Gayo coffee: Tropical Candy, Peach, Melon, Lychee, and Jasmine. Each begins with Typica Arabica grown in the highlands of Gayo, Aceh, before being co-fermented with fruits and flowers extract—with no artificial flavouring.
The result is more than a collection of differently flavoured coffees. Each variant offers a new way to explore the character of Gayo: unmistakably coffee, yet layered with more expressive aromas and flavour impressions.
Gayo Co-Ferment Coffee Details
Region: Gayo, Aceh
Species: Arabica
Varietal: Typica
Elevation: 1,300–1,400 metres above sea level
Process: Co-fermentation
At Raia, only the finest red, ripe coffee cherries are handpicked to ensure exceptional bean quality.
What is Co-Fermentation?
Fermentation is an important stage of coffee processing after the cherries have been harvested. During this stage, naturally occurring microorganisms, including yeasts and bacteria, break down sugars and other compounds within the coffee fruit. Their activity contributes to the aroma, flavour, sweetness, and complexity that can later be experienced in the cup.
In co-fermentation, coffee is fermented alongside an additional natural ingredient—in the Jelajah Rasa series, real fruits or flowers. Throughout the process, the interaction between the coffee, natural ingredients, microorganisms, time, and fermentation conditions helps develop a more intentional and expressive aromatic profile.
This process requires careful control. If fermentation is too short, the desired character may not fully develop; if it continues for too long, it may create flavours that feel unbalanced. Every stage must therefore be closely monitored, allowing the fruit or floral character to complement the identity of the coffee rather than overpower it.
Our Gayo Co-Fermentation Is Not Infused Coffee
Co-fermentation is also different from adding syrup or flavouring after the coffee has been processed—which often called infused coffees. In Jelajah Rasa, the flavour profile is developed during coffee processing using fruits or flowers extract. The resulting aroma becomes part of the coffee’s fermentation journey itself.
One Origin, Five Expressions
Tropical Candy
A playful and energetic expression with impressions of tropical fruit, a sweetness reminiscent of cotton candy, and a bright aroma. Tropical Candy is made for coffee drinkers who enjoy a fun, vibrant profile that stands out from the very first sip.
Peach
Sweet, juicy, and gently expressive, Peach evokes the character of ripe stone fruit. Its profile is bright yet soft, creating a refreshing cup with an elegant fruit-like sweetness.
Melon
Melon offers the impression of ripe melon with a light, fresh, and clean character. Its gentle sweetness makes it an approachable choice for those who enjoy fruity coffee without overwhelming intensity.
Jasmine
The most floral expression in the collection, Jasmine is fragrant, refined, and elegant. Its delicate floral aroma complements the coffee’s light and clean character—ideal for those who consider aroma an essential part of the coffee experience.
Lychee
Lychee presents a juicy, aromatic, and refreshing impression. Its combination of sweetness and subtle fruity character creates a lively yet delicate cup.
Exploring Coffee Through Expressive Flavour
Jelajah Rasa was created to reveal how many possibilities can emerge from a single origin. The identity of Gayo coffee is not lost in the process; instead, it becomes the foundation for five distinct flavour expressions.
From the playful character of Tropical Candy to the elegance of Jasmine, every variant offers a different experience. Choose the profile closest to your preference—or taste all five to discover how different co-fermentation ingredients can shape aroma and flavour perception in the cup.
Five flavours. One origin. A journey to discover your favourite expression of Gayo coffee.
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